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Publisher Photo
When Mother made meat for a Sunday dinner, it was a terrific treat. My favorite is this tender beef dish, which gets its great flavor from Dijon mustard.
MAKES:
8 servings
TOTAL TIME:
Prep: 35 min. Cook: 1-1/2 hours
MAKES:
8 servings
TOTAL TIME:
Prep: 35 min. Cook: 1-1/2 hours

Ingredients

  • 1/4 cup Dijon mustard
  • 8 slices top round steak, 1/4 inch thick (about 2 pounds)
  • 1/4 teaspoon salt-free seasoning blend
  • Pepper to taste
  • 8 turkey bacon strips
  • 1 large onion, cut into thin wedges
  • 3 tablespoons vegetable oil
  • 3 cups reduced-sodium beef broth
  • 1/3 cup all-purpose flour
  • 1/2 cup water
  • 1 tablespoon minced fresh parsley

Directions

Lightly spread mustard on each slice of steak; sprinkle with seasoning blend and pepper.
Place 1 bacon strip and a few onion wedges on each slice; roll up and secure with wooden toothpicks. Brown in a skillet in oil; drain. Add broth; bring to a boil. Reduce heat; cover and simmer for 1-1/2 hours or until meat is tender.
Remove meat and keep warm. Combine flour and water until smooth; stir into broth. Bring to a boil, stirring constantly until thickened and bubbly. Remove toothpicks from meat and return to gravy; heat through. Sprinkle with parsley. Yield: 8 servings.
Originally published as Beef Rouladen in Taste of Home's Down-Home Diabetic Cookbook Annual 2000, p116

Nutritional Facts

1 each: 299 calories, 16g fat (0 saturated fat), 82mg cholesterol, 458mg sodium, 7g carbohydrate (0 sugars, 0 fiber), 30g protein. Diabetic Exchanges: 4 lean meat, 1 fat, 1/2 starch.

  • 1/4 cup Dijon mustard
  • 8 slices top round steak, 1/4 inch thick (about 2 pounds)
  • 1/4 teaspoon salt-free seasoning blend
  • Pepper to taste
  • 8 turkey bacon strips
  • 1 large onion, cut into thin wedges
  • 3 tablespoons vegetable oil
  • 3 cups reduced-sodium beef broth
  • 1/3 cup all-purpose flour
  • 1/2 cup water
  • 1 tablespoon minced fresh parsley
  1. Lightly spread mustard on each slice of steak; sprinkle with seasoning blend and pepper.
  2. Place 1 bacon strip and a few onion wedges on each slice; roll up and secure with wooden toothpicks. Brown in a skillet in oil; drain. Add broth; bring to a boil. Reduce heat; cover and simmer for 1-1/2 hours or until meat is tender.
  3. Remove meat and keep warm. Combine flour and water until smooth; stir into broth. Bring to a boil, stirring constantly until thickened and bubbly. Remove toothpicks from meat and return to gravy; heat through. Sprinkle with parsley. Yield: 8 servings.
Originally published as Beef Rouladen in Taste of Home's Down-Home Diabetic Cookbook Annual 2000, p116

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