** Percentage Daily Values are based on a
2000 calorie diet. *Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.
2. Cut steak crosswise into 6 equal pieces. Flatten steak to about 1/8 inch thickness.
3. Sprinkle lightly with salt and pepper. Spread each steak with 1/4 teaspoon mustard.
4. Sprinkle onions on top. Place bacon and a pickle strip on narrow end of each piece.
5. Roll up and tie, sprinkle with flour. Slowly heat in heavy Dutch oven or skillet with tight fitted lid, in hot oil, brown roulades on all sides, about 15 to 20 minutes.
6. Add broth, bring to boil. Reduce heat and simmer, covered, about 1 1/2 hours until tender.
7. Put Roulads to heated platter. Remove string.
8. Make gravy from remaining broth, pour over meat.
9. Serving Ideas : Butter noodles and red cabbage.
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Dietary Notes:
This recipe is low-sodium with 0mg per serving, low-fat with 0g per serving, low-saturated fat with 0g per serving, low-cholesterol with 0mg per serving and low-calorie with 0 per serving
Food Allergy Information:
This recipe contains potential food allergens and will effect people with Wheat, Gluten, Mustard, Beef, Onion, Olive Oil allergies.
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