Burgundy Beef Roulade

• 1 beef flank steak (1-1/2 lb.) Safeway 1 lb For $5.99 thru 02/09
• 2 Tbsp. GREY POUPON Dijon Mustard
• 6 slices OSCAR MAYER Bacon, cooked, drained Rite Aid 2 For $7.00 thru 02/06
• 1 carrot, cut into matchlike sticks, blanched
• 14 fresh green beans (2 oz.), trimmed, blanched
• 1/4 tsp. coarse grind black pepper
• 3 Tbsp. oil
• 1/3 cup flour
• 1 can (14-1/2 oz.) beef broth
• 1/2 cup Burgundy wine
• 2 cups egg noodles, uncooked

1. Pound steak to 10x8-inch rectangle; spread with mustard.
2. Top with single layer each of bacon, carrots and beans, with all pieces arranged in rows parallel to short ends of steak.
3. Roll up steak, starting at one short end; tie closed with kitchen string.
4. Sprinkle with pepper.
5. Heat oil in medium skillet on medium-high heat.
6. Add steak; cook 10 min.
7. or until evenly browned, turning occasionally.
8. Transfer steak to 12x8-inch baking dish; reserve drippings in skillet.
9. Add flour to drippings; whisk until blended.
10. Gradually whisk in broth, then wine until blended.
11. Cook on medium heat 15 min.
12. or until thickened, stirring constantly; pour over steak.
13. Cover.
14. Heat oven to 325F.
15. Bake steak 1 hour or until medium doneness.
16. After 50 min., start to cook noodles as directed on package, omitting salt.
17. Remove steak from oven.
18. Let stand 10 min.
19. before removing string and slicing the steak.
20. Serve over noodles topped with sauce.

poupon, bacon, carrot, green beans, coarse grind black pepper, oil, flour, beef broth, burgundy wine, egg noodles

Taken from www.kraftrecipes.com/recipes/burgundy-beef-roulade-53868.aspx (may not work)