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Beef Rouladen

My family came to America from Germany in the late 1950's and brought with them many wonderful recipes like this one. This particular dish reminds me of my grandmother's kitchen and waiting for her delicious dinners.

4 ServingsPrep: 15 min. Cook: 1-1/4 hours

Ingredients

1 pound thinly cut beef top round steak, separated into four pieces
Coarse-ground prepared mustard
1/4 teaspoon dried thyme
Pepper to taste
1 medium dill pickle, quartered lengthwise
3 medium carrots, cut into sticks, divided
1 small onion, cut into wedges
2 tablespoons all-purpose flour
1 tablespoon canola oil
2 cups water
2 reduced-sodium beef bouillon cubes
3 tablespoons ketchup
Hot cooked noodles, optional

Directions

Spread steak pieces with mustard. Sprinkle with thyme, salt and
pepper. On one edge of each, place a piece of pickle, carrot and a
wedge of onion. Roll up and secure with a toothpick. Coat each roll
with flour.
In a skillet, heat oil over medium-high. Brown beef on all sides. Add
the water, bouillon, ketchup and remaining carrots. Cover and simmer
for 1 hour. Thicken gravy if desired. Serve with noodles. Yield: 4
servings.

2 of 2

Beef Rouladen (continued)

Nutrition Facts: 1/4 recipe (calculated w/o noodles) equals 250 calories, 10 g fat (0 saturated fat), 70 mg cholesterol, 574 mg sodium, 12 g carbohydrate, 0 fiber, 26 g protein. Diabetic Exchanges: 3 lean meat, 1 vegetable, 1/2 starch, 1/2 fat.