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|Wed, 01-23-2013 - 7:42pm|
One of the grocery stores that I shop at is having a sale on minute steak. I have not seen cubed round called minute steak in decades. In fact I have not seen cubed round steak in the meat counter in decades. I got to thinking about all of the possibilities with minute steak.
I've been pounding my own round steak since the 90's. I love country fried steak, and I've been looking for an opportunity to make a German rouladen. Rouladen is basically a hamburger roll.
On the minute steak, you place some onion, mustard, bacon, and a pickle spear. Then you roll it up, season the meat, and brown it all over in a hot skillet (my favorite word, skillet: say it 3 times fast and see if it makes you laugh). Then you make a gravy and serve. So I've got rouladen on the menu for this weekend.
1/4 cup Dijon mustard
2 lbs top round steaks, sliced into 8 slices (1/4 inch thick)
salt and pepper
8 slices bacon
1 large onion, cut into thin wedges
8 dill pickles, thinly sliced (optional)
3 tablespoons cooking oil
3 cups beef broth
1/3 cup flour
1/2 cup water
chopped fresh parsley
Spread mustard on one side of each slice of meat.
Sprinkle with salt and pepper.
Place one strip of bacon, dill pickle slice (if using), and a few onion wedges on each slice of meat; roll up and secure with wooden toothpicks.
Put oil in dutch oven or other large pan and brown meat; drain.
Add broth and bring to a boil.
Reduce heat and cover and simmer for 1-1/2 hours or until meat is tender.
Remove meat and keep warm.
Combine flour and water until smooth and slowly stir into broth.
Bring to a boil, stirring constantly until thickened.
Remove wooden pics from meat and return to gravy; heat through.
Sprinkle with parsley if desired.