Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

4 sl Round Steak (7 Oz Each) -cut 1/4's lengthwise
-pounded 1/4" thick 1 tb Bacon Drippings
Salt 1 cn Beef Consomme, (10 1/2 Oz)
Black Pepper, freshly 10 1/2 oz Water
-ground 1 Bay Leaf
4 ts Prepared Dark Mustard 1 tb Flour
2 Bacon slices, 1 tb Water
-cut 1/2 crosswise 2 ts Butter, at room temperature
1 1/2 c Onion, chopped Parsley, for garnish
1 Sour Dill Pickle,

1. Lay out the slices of beef on a work surface and season them
lightly with salt and pepper. Spread 1 tsp of mustard over each
slice, and place 1/2 slice of bacon down the center. Add 1 tsp of
chopped onion and a pickle slice to each meat piece and roll into a
tight cylinder, jelly roll fasion. Secure the ends with string and
fasten the side with metal skewer or round toothpick.

2. Heat the bacon drippings in a heavy pan over moderate heat. Saute
the the roll-ups, turning frequently, until brown all over. Add the
reamining chopped onion and cook, stirring, for 3 mins. Add the
consomme, water and bay leaf, and bring to a boil, stirring in any
browned bits from bottom of pan. Lower the heat, partially covered,
and simmer for 100 mins. or until the meat is tender when pierced
with the tip of a knife. Turn the rouladen a few times as they cook.

3. Work the flour, water and butter together. Remove the rouladen and
bay leaf from the pan and stir in the flour/water /butter mix. Bring
the gravy to a boil, lower heat and simmer, stirring, until the gravy
has thickened. If it is too thick, thin with water, as necessary.)
Clip the strings off the rouladen and return them to the gravy to
warm through. Serve with mashed potatoes, garnished with sprigs of
parsley.

From the PEMBINA COUNTY FAIR of Hamilton, N.D. Fair Dates: 3rd week
in July for 5 days, Wed through Sun.

Recipe By : The County Fair Cookbook - ISBN 0-7868-6014-6

From: Dan Klepach Date: 04-04-95 (159) Fido:
Cooking

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