Beef
Roulades
-
serves
4
1
pound
boneless
beef
round
steak,
cut
1/2-inch
thick
and
trimmed
of
separable
fat
1
tbsp
Dijon-style
mustard
8
4-inch
green
pepper
strips
or
8
green
onions,
cut
into
4-inch
lengths
Nonstick
spray
coating
1
medium
onion,
chopped
1-1/2
cups
beef
broth
1
tbsp
all-purpose
flour
2
cups
chopped
carrots
Cut
steak
into
4
serving-size
pieces.
Using
a
meat
mallet,
pound
each
piece
to
1/8-inch
thickness.
Spread
one
side
of
each
beef
piece
with
one-fourth
of
the
mustard.
Place
2
green
pepper
strips
or
2
green
onions
at
a
short
end
of
each
beef
piece
and
roll
up.
Secure
with
wooden
toothpicks.
Spray
a
cold
large
skillet
with
nonstick
spray
coating.
Heat
skillet
over
medium
heat.
Add
beef
rolls;
brown
on
all
sides.
Remove
rolls
from
skillet.
Add
chopped
onion
to
skillet
and
cook
for
3
minutes
or
till
onion
is
nearly
tender.
In
a
small
mixing
bowl
stir
together
beef
broth
and
flour.
Pour
mixture
into
the
skillet.
Cook
and
stir
till
thickened
and
bubbly.
Then,
add
chopped
carrots
and
beef
rolls.
Cover
and
simmer
about
1
hour
or
till
beef
is
tender.
Submitted By (Miki)
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