Ingredients
8
8 servings
- •0.25 cup Dijon mustard
- •8 (4 ounce) pieces round steak, pounded 1/4 inch thick
- •0.5 cup minced onion
- •2 teaspoons paprika
- •2 teaspoons salt
- •2 teaspoons freshly ground black pepper
- •8 slices bacon
- •3 tablespoons canola oil
- •1 (12 ounce) can beef broth
- •1.25 cups water
- •2 tablespoons cornstarch
- •1 cup warm water
- •0.25 cup sour cream
Instructions
- Spread 1/2 tablespoon mustard over one side of each piece of steak; sprinkle onion, paprika, salt, and pepper evenly over the steaks.
- Lay one slice of bacon on each piece; roll up steaks jelly roll-style and secure with toothpicks.
- Heat canola oil in a skillet over medium heat; cook beef rouladen on all sides until browned. Add broth and water; bring to a boil. Reduce heat to medium-low; cover and simmer until tender, about 30 minutes.
- Remove beef rouladen; strain broth mixture and return liquid to the skillet. Whisk cornstarch and 1 cup of water together until smooth; slowly pour cornstarch mixture into the skillet, stirring continually until the sauce has thickened, 2 to 3 minutes.
- Stir in sour cream; return rolls to the sauce and serve immediately.
Nutritional Facts
Per 8 servings
- Calories: 351
- Carbohydrate: 5g
- Fat: 16g
- Fiber: 1g
- Protein: 45g
- Sugar: 1g
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