Rouladen
8 servings @ 6 PPV each (as per Recipe Builder)
1 1/2 pounds flank steak, cut very thin
8 dill pickle slices, sliced long way
16 slices Oscar Meyer fully cooked bacon
8 tablespoons mustard
1 onion, sliced in rings
2 1/2 cups water
3 tablespoons dry brown gravy mix
1 can 94% Fat Free Cream of Mushroom Soup
Cut the
flank steak into thin filets; about 1/4 inch thick and 3
inches wide.
Generously spread one side of each filet with mustard to
taste. Place 2 slices bacon, few onion rings and one
pickle slice on each filet and roll up. Secure with
toothpick.
Spray skillet with non-stick spray and heat over medium
heat. Brown rolls on all sides. Place in slow cooker and
cover with water. Cook on low for 6 hours. Remove the
Rouladen rolls and set aside. Add the gravy mix and
mushroom soup to the juice in the slow cooker and stir
to mix thoroughly. Return the Rouladen rolls. Serve!