|Beef round||3 Pound (0.25 Inch Thick)|
|Dill pickles||2 Large, cut into strips|
|Bacon slices||6 , halved crosswise|
|Chopped onion||3⁄4 Cup (12 tbs)|
|Salad oil||2 Tablespoon|
|Canned beef bouillon||10 1⁄2 Ounce, undiluted|
|Caraway seed||1⁄2 Teaspoon|
|Flour||1 Cup (16 tbs)|
Git beef into 12 rectangles each about 4 x 3 inches: Sprinkle beef lightly with salt and pepper.
Place pickle strip at narrow end of rectangle; top with bacon and 1 tablespoon onion.
Roll up beef; tie each with twine.
In heavy skillet, heat salad oil.
In hot oil brown roulades, turning on all sides, until browned about 10 to 15 minutes.
Remove browned roulades to another pan; continue until all are browned.
Pour off oil.
Return roulades to skillet.
Pour bouillon over all.
Add caraway seed.
Bring to boiling, covered.
Reduce heat; simmer slowly about 2 hours.
Remove and keep warm.
Measure liquid in skillet.
For each cup liquid, mix 1 1/2 tablespoons flour with Stable-spoons water, forming a smooth mixture.
Stir into liquid in skillet.
Bring to boiling, stirring.
Reduce heat and simmer until thickened.
Serve gravy over roulades.
Serving size: Complete recipe
Calories 3116 Calories from Fat 1336
% Daily Value*
Total Fat 149 g229.1%
Saturated Fat 48.1 g240.6%
Trans Fat 0.5 g
Cholesterol 562.3 mg187.4%
Sodium 2849 mg118.7%
Total Carbohydrates 110 g36.5%
Dietary Fiber 7 g28.1%
Sugars 6.2 g
Protein 309 g618.5%
Vitamin A 2.3% Vitamin C 16.4%
Calcium 34.5% Iron 106.5%
*Based on a 2000 Calorie diet