Beef Rouladen

• 2 lb. round steak (1/4-inch thick fat trimmed pounded to 1/16-inch)
• salt
• pepper
• prepared mustard
• 1/4 c. finely chopped onion
• 3 pickles, rinsed and cut in 1/2 lengthwise
• 3 Tbsp. oil
• 1/4 lb. mushrooms
• 3/4 c. dry red wine
• 1 c. beef broth or bouillon

1. Cut round steak into 4 x 6-inch rectangles.
2. Season with salt and pepper.
3. Spread with mustard.
4. Sprinkle with chopped onion. Add strip of pickle and roll up.
5. Fasten with toothpicks.
6. Brown in hot oil.
7. Add mushrooms, wine and broth.
8. Cover and cook slowly 1 1/4 hours.
9. Add water, if necessary, to prevent burning.
10. Remove toothpicks.
11. Transport to ovenproof serving dish.
12. Thicken broth with 2 tablespoons cornstarch and 2 tablespoons cold water.
13. Pour over meat.
14. Heat.
15. Can be served with Duchess potatoes.

salt, pepper, mustard, onion, pickles, oil, mushrooms, red wine, beef broth

Taken from www.cookbooks.com/Recipe-Details.aspx?id=838909 (may not work)