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Oktoberfest Rouladen With Mushrooms & Noodles

Prep Time
20 minutes
Cook Time
45 minutes
Total Time
1 h 5 m
4  People


Recipe makes 4 Servings

4 wafer thin round steak
1/4 cup(s) Hengstenberg Medium Ceramic Mustard
4 H-E-B Peppered Bacon
4 pickle spears
1 cup(s) yellow onions, sliced
1/8 Tsp H-E-B Kosher Salt
2 Tbsp H-E-B Unsalted Butter
2 cup(s) mushrooms, sliced
2 cup(s) H-E-B Reduced Sodium Beef Broth, remove and hold 1/4 cup to the side
1 Knorr Beef Boullion
1 rosemary
1 Tbsp Hill Country Fare Corn Starch
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Preheat oven to 400°F.
Lay out steaks and spread mustard evenly over each slice.
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; season with salt.
Cover pan with foil and place steaks in the oven; bake for 20 minutes.
Meanwhile, make mushroom sauce by adding butter and mushrooms in a saucepan; 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 from stove top.
When bake time is complete, carefully remove steaks from oven and open foil away from your face.
Spoon mushroom sauce over steaks and bake covered for 10 more minutes. Serve with German style noodles.



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