A delightful twist on the classic beef rouladen, these savory beef roll-ups are packed with flavor and are perfect for a comforting meal.
Spread the Dijon mustard evenly over one side of each beef steak.
Ensure the mustard is spread thinly to avoid overpowering the other flavors.
Season the mustard-coated side with salt and pepper.
Use freshly ground pepper for a more robust flavor.
Place a slice of bacon, a few onion slices, and a pickle spear on each steak.
Arrange the fillings neatly to make rolling easier.
Roll up each steak tightly and secure with toothpicks.
Ensure the rolls are tightly secured to prevent them from unrolling during cooking.
Heat oil in a large skillet over medium heat and brown the beef rolls on all sides.
Turn the rolls gently to avoid breaking them.
Add the beef broth to the skillet and bring to a boil.
Scrape the bottom of the skillet to incorporate any browned bits into the broth.
Reduce the heat, cover, and simmer for 1.5 hours until the beef is tender.
Check occasionally to ensure the broth doesn't evaporate completely.
Remove the beef rolls and keep them warm.
Cover the rolls with foil to retain heat.
In a mixing bowl, whisk together the flour and water until smooth.
Ensure there are no lumps in the mixture for a smooth gravy.
Gradually stir the flour mixture into the skillet and cook until the gravy thickens.
Stir constantly to prevent the gravy from clumping.
Return the beef rolls to the skillet and heat through.
Ensure the rolls are well-coated with the gravy.
Transfer the rolls to a serving platter, garnish with fresh parsley, and serve.
Serve immediately for the best flavor and presentation.
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