Wendy'S Sauerbraten Beef Roll

• 1 1/2 lb. steak (flank or round), thin cut for rolling up
• 1 Tbsp. prepared mustard
• 6 Tbsp. plain yogurt (can be low-fat)
• 3 Tbsp. dried vegetable soup
• 1 tsp. poultry herbs
• pinch each of: ground nutmeg, cloves and allspice
• 1 c. dry white or red wine or V-8 juice

1. Spread one side beef with mustard.
2. Stir together all seasonings with yogurt; spread over steak.
3. Roll up tightly.
4. Lay on foil lined mast pan; cover tightly and chill 24 to 48 hours. Preheat oven to 350u0b0.
5. Remove meat from refrigerator; uncover and pour wine or juice over all.
6. Cover with foil and bake 1 hour. Uncover; baste 2 to 3 times during baking.
7. Recover each time. Finally, uncover; bake, uncovered, until fork-tender.
8. (More wine or juice may be added during baking to keep moist.)

mustard, yogurt, vegetable soup, poultry herbs, ground nutmeg, red wine

Taken from www.cookbooks.com/Recipe-Details.aspx?id=603894 (may not work)