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Lucille Ball


Beef Rouladen Recipe

Ingredients: 8 slices of eye of round or sirloin, lightly pounded and about 1/4" thick, 1/2 onion, sliced, 8 slices of dill pickle, 8 strips of smoked bacon, 1 Tbsp. grainy mustard, 2 cups beef broth, 1 Tbsp. flour, salt and pepper to taste, 2 Tbsp. vegetable oil, 2 oz. red wine, 1 Tbsp. butter, 1 garlic clove, crushed.

Recipe: Brush the beef slices with little mustard on the inside and place over each slice 1 strip of bacon, 1 pickle slice and some onion. Roll them up and secure with butcher's twine. Heat the oil in a skillet; dredge the beef rolls in little flour and fry them in the skillet until seared on all sides. Deglaze with the wine and beef broth and bring to a simmer. Cover the skillet with a lid and simmer for about 30 minutes. Preserve the cooking liquid for gravy. Heat the butter in a pan and saute the garlic. Add the flour and stir until it is lightly golden. Add the cooking juices and stir until smooth. Serve the gravy over the beef rouladen.

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