Oktoberfest Rouladen With Mushrooms & Noodles
4 slices Wafer thin top round or sirloin steak
¼ cup German mustard
4 slices peppered bacon
4 dill pickle spears
1 cup sliced yellow onions
* salt to taste
* Mushroom Sauce:
¼ stick butter
2 cups sliced mushrooms
2 cups beef broth (remove and hold ¼ cup to the side)
1 beef bouillon cube
1 sprig rosemary
1 Tbsp. cornstarch
Preheat oven to 400°F.
Lay out steaks. Spread mustard evenly over each slice of beef.
Place 1 slice of bacon, 1 pickle spear, and an equal amount of onions
on top of each steak.
Roll each steak closed and secure with toothpick or twine. Cover pan w
ith foil and place steaks in the oven and bake for 20 minutes.
Meanwhile, make the mushroom sauce. In a saucepan, add butter and mush
rooms. Brown over medium high heat. Once mushrooms are browned add 3 1
/2 cups beef broth, bouillon and rosemary. Bring to a boil to reduce.
Add cornstarch to remaining 1/4 cup of broth, mix until smooth. Add to
saucepan, stirring constantly. Once sauce starts to thicken, remove f
When bake time is complete, carefully remove steaks from oven and open
foil away from your face. Spoon mushroom sauce over steaks and bake c
overed for 10 more minutes. Serve with German style noodles.
No Nutritional Information Available