Rouladen
Ingredients
3 bacon strips, chopped
1 1/2 pounds beef, top round steak preferred, cut into 6 serving-size portions and pounded to 1/4-inch thickness
2 tablespoons Dijon mustard
3 medium carrots, quartered lengthwise
6 dill pickle spears
1/4 cup onion, finely chopped
1 cup fresh mushrooms, sliced
1 small parsnip, peeled and chopped
1 celery rib, chopped
1 (10.75-ounce) can condensed golden cream of mushroom soup, undiluted
1/3 cup dry red wine
2 tablespoons Worcestershire sauce
2 tablespoons fresh parsley, optional, minced, for garnish
Directions
In a large skillet on the stove-top, cook the bacon over medium heat until crisp.
Using a slotted spoon, transfer the bacon pieces to a paper-towel-lined plate to drain. Reserve the drippings in the skillet.
Spread the tops of the beef with the Dijon mustard.
Top each steak with 2 of the carrot quarters and 1 of the pickle spears.
Evenly sprinkle the tops of the steaks with the onions.
Starting from the short side of the steak, roll the steaks up, using toothpicks to secure them.
Brown the rolled-up steaks in the bacon drippings in the skillet over medium-high heat.
Once the steaks have a good jacket crust on the outside, place them in a slow cooker.
Pour the mushrooms, parsnip, celery, and cooked bacon into the slow cooker.
In a small bowl, whisk together the mushroom soup, red wine, and Worcestershire sauce.
Pour the sauce mixture over the steaks.
Cover the slow cooker and cook on low until the steaks are tender, for about 6-8 hours.
Sprinkle with parsley and serve, careful to remove the toothpicks.
