Beef Rouladen

Well, I'm back.  This is such a discipline for me, though I'm not sure why!  I have a couple of new recipes to share, and hope that you will enjoy them as much as I did.  The first is a long-time family favorite of mine that I've modified to be gluten and starch free.

Beef Rouladen

1/4 C. Dijon or Whole Grain Mustard
8 slices top round steak, 1/4" thick, about 2 pounds.  (Have the butcher slice it for you)
Salt and Pepper to Taste
8 Bacon Rashers (or strips, to be less technical)
1 medium onion, cut into thin wedges
3 T. olive oil
3 C. Beef Broth
1 T. *Xanthan Gum

Cut each bacon rasher in half lengthwise to form two long strips.  Salt and pepper each slice of beef, spread with a layer of mustard, then follow with the bacon strips and onion slices.  Roll it up starting at the short end and secure with toothpicks.  Did you ever wonder what a "roulade" was?  Well, now you know.
Heat up the oil in a skillet, and brown all sides of roulades.  Add broth, bring to a boil.  Reduce heat, cover and simmer for 1 1/2 hours.  (1 hour if using grass-fed beef) Remove meat and keep warm.  Whisk the Xanthan Gum into the broth until as smooth as possible, and allow to boil (stirring constantly) until thick.  Remove picks from beef and return to gray, heat through.

*I use Bob's Red Mill brand that they sell at most grocery stores.  It is used as a gluten and starch free thickener.  The same result can be achieved with cornstarch, but it's just better to stay away from corn products if you can.  If you think I'm crazy for making that statement, just give me a call or send me an email, and I will explain why in EXCRUCIATING detail.  Lol!