Ingredients

• 0.25 cups Dijon mustard
• 8 , 4 ounce
• 0.5 cups minced onion
• 2 teaspoons paprika
• 2 teaspoons salt
• 2 teaspoons freshly ground black pepper
• 8 slices bacon
• 3 tablespoons canola oil
• 1 , 12 ounce
• 1.25 cups water
• 2 tablespoons cornstarch
• 1 cup warm water
• 0.25 cups sour cream

Instructions

1. 1 Spread 1/2 tablespoon mustard over one side of each piece of steak; sprinkle onion, paprika, salt, and pepper evenly over the steaks.
2. 2 Lay one slice of bacon on each piece; roll up steaks jelly roll-style and secure with toothpicks.
3. 3 Heat canola oil in a skillet over medium heat; cook beef rouladen on all sides until browned. Add broth and water; bring to a boil. Reduce heat to medium-low; cover and simmer until tender, about 30 minutes.
4. 4 Remove beef rouladen; strain broth mixture and return liquid to the skillet. Whisk cornstarch and 1 cup of water together until smooth; slowly pour cornstarch mixture into the skillet, stirring continually until the sauce has thickened, 2 to 3 minutes.
5. 5 Stir in sour cream; return rolls to the sauce and serve immediately.

Nutrition per serving