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The first time that I had this dish was at my mother-in-law’s home. It is a very tasty and hearty dish, and it is easy to make! This is the one I have been promising you Kat!

Ingredients
8 slices of beef round steak
8 slices of peppered bacon, thick sliced
Dried oregano
Toothpicks
Parsley flakes
3 TBS extra virgin olive oil
2 14.5 oz. cans of low sodium beef broth
1/4 cup of flour
1/3 cup of water

Round Steak and Bacon are ready

Lay out a piece of the steak, sprinkle with a small bit of oregano. Take a slice of bacon and trim it in half to fit the meat then lay it on top of the meat.

Lay the bacon over the meat

Roll from the small end to the large end.

Slowly roll up the bacon inside the meat

Secure with a toothpick and set aside.

Fasten with a toothpick

Continue with the rest of the meat until you have 8 little roll ups…

Add the olive oil to a large fry pan and heat over medium high heat. When the oil is hot add the meat, sprinkle with parsley and brown.

Sprinkle with parsley and brown

When all are browned add the beef broth

Add the beef broth...

to your pan and bring this to a boil. Once it boils, turn the heat down to low, cover and simmer for an hour and a half or until the meat feels tender.

When done, turn off the heat and remove the meat from the pan and set aside. Cover with foil. While the meat cools for a bit, add the water and flour in a glass jar and shake until it is well combined. Slowly stir this into the broth remaining in the pan. Take the toothpicks out of the meat and re-cover with the foil. Turn the heat back on the broth to medium high. Stir constantly until it is thickened and bubbly.

Gravy is made and Rouladen returned to the pan

Return the meat to the pan to heat through. Serve over buttered rice or with a heaping serving of mashed potatoes and spoon some of the gravy over the meat.

Dinner is served!

Don’t forget your vegetable!

Serve this with a Cabernet Sauvignon or a Petite Sirah!

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