German Style Rouladen

Directions

1Lay out the pieces of steak on a tray. If desired, spread mustard lightly on each piece of meat.

2In a large bowl, stir together the diced onion and bacon until uniform.

3Cover half of each piece of steak with the onion/bacon blend. Top with pickle slices or spears, leaving half uncovered.

4Fold the beef over to form a pocket and seal tightly using toothpicks. Season outside of pockets with salt and pepper.

5Place 2 Tbsp. butter in a large saucepan with high sides and melt over medium high heat. Add the beef pockets and brown the surface, you do not need to fully cook. When browned, remove from pan. Work in batches if needed.

6After the meat is removed from the pan, melt the remaining 2 Tbsp. butter in the hot pan and add the flour, stirring with a whisk until it absorbs any free liquid and starts to form a roux paste.

7In a small bowl, combine 4 tsp of Orrington Farms® Broth Base - Beef Flavored With Other Natural Flavor with 2 cups water. Add broth to the pan, stirring constantly to make a lump free liquid. Heat until it thickens, breaking up any lumps of flour that may form.

8Lowering the heat to medium low, add the browned meat to the gravy and simmer covered for 20-25 minutes until cooked through.

9While the meat is cooking, in a separate saucepan, fry up any remaining onion and bacon filling with the olive oil over medium high heat until crispy and golden brown. Turn off heat and set aside.

10Remove the cooked meat pockets to a serving plate and adjust the thickness and flavor of the gravy before serving, if needed. Scrape up anything stuck to the bottom of the pan during cooking. Stir any juices that cooked out of the pockets back into the gravy before serving.

11Serve the Rouladen pockets and gravy with potatoes or bread dumplings, sprinkled with the cooked onion and bacon mixture. Remove toothpicks before consuming.