Old-Fashioned Beef Rouladen

• 1 pound thinly cut beef top round steak, separated into four pieces
• Coarse-ground prepared mustard
• 1/4 teaspoon dried thyme
• Pepper to taste
• 1 medium dill pickle, quartered lengthwise
• 3 medium carrots, cut into sticks, divided
• 1 small onion, cut into wedges
• 2 tablespoons all-purpose flour
• 1 tablespoon canola oil
• 2 cups water
• 2 reduced-sodium beef bouillon cubes
• 3 tablespoons ketchup
• Hot cooked noodles, optional

1. Spread steak pieces with mustard. Sprinkle with thyme, salt and pepper. On one edge of each, place a piece of pickle, carrot and a wedge of onion. Roll up and secure with a toothpick. Coat each roll with flour.
2. In a skillet, heat oil over medium-high. Brown beef on all sides. Add the water, bouillon, ketchup and remaining carrots. Cover and simmer for 1 hour. Thicken gravy if desired. Serve with noodles.

thyme, pepper, dill pickle, carrots, onion, flour, canola oil, water, ketchup, noodles

Taken from www.tasteofhome.com/recipes/old-fashioned-beef-rouladen/ (may not work)