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Main dishes

Burgundy Beef Roulade

Burgundy Beef Roulade recipe
photo by:kraft
Flank steak is flattened, spread with mustard, rolled up with bacon, carrots and green beans inside then braised in wine sauce for an elegant entrée.
time
prep:
30 min
total:
1 hr 30 min
servings
total:
6 servings
Magazine Acquisition

What You Need

1
 beef flank steak (1-1/2 lb.)
2
Tbsp.  GREY POUPON Dijon Mustard
6
slices  OSCAR MAYER Bacon, cooked, drained
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

Make It

POUND steak to 10x8-inch rectangle; spread with mustard. Top with single layer each of bacon, carrots and beans, with all pieces arranged in rows parallel to short ends of steak. Roll up steak, starting at one short end; tie closed with kitchen string. Sprinkle with pepper.

HEAT oil in medium skillet on medium-high heat. Add steak; cook 10 min. or until evenly browned, turning occasionally. Transfer steak to 12x8-inch baking dish; reserve drippings in skillet. Add flour to drippings; whisk until blended. Gradually whisk in broth, then wine until blended. Cook on medium heat 15 min. or until thickened, stirring constantly; pour over steak. Cover.

HEAT oven to 325°F. Bake steak 1 hour or until medium doneness. After 50 min., start to cook noodles as directed on package, omitting salt.

REMOVE steak from oven. Let stand 10 min. before removing string and slicing the steak. Serve over noodles topped with sauce.

Kraft Kitchens Tips

Non-Alcoholic Variation
Substitute additional beef broth for the wine.
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