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Prep Time: 45 Minutes Cook Time: 480 Minutes |
Ready In: 525 Minutes Servings: 12 |
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A twist to my German Grma's recipe. She used dill pickle spears; I liked basil so combined it with balsamic vinegar. Prep time approx. You may be faster then me. This recipe serves 12, one each. Ingredients:
1 tablespoon olive oil |
2 tablespoons balsamic vinegar |
1/2 cup basil leaves, chopped |
1/4 cup raisins, chopped |
2 tablespoons onions, finely chopped |
1 tablespoon garlic, minced |
1/2 teaspoon salt |
2 teaspoons fresh black pepper, coarse ground |
12 slices bacon, cut in half |
2 lbs round steaks |
cooking spray |
1/3 cup burgundy wine |
1 (1 1/2 ounce) package onion soup mix |
1 (10 1/2 ounce) can condensed cream of mushroom soup |
Directions:
1. In small bowl combine: olive oil, balsamic vinegar, basil, raisins, onion, garlic, salt, and pepper; mish-mash together to make kind of a paste.
2. Set aside for now.
3. Cut steak into 12 near equal pieces, pound meat flat with mallet.
4. Spread each piece with about 2 teaspoon measure of basil mixture; top with 1/2 slice bacon.
5. Roll each up and secure with butcher string Spray a cold large nonstick skillet with pan spray.
6. Heat skillet over medium heat.
7. Add 3-4 roulades at a time; brown on all sides.
8. Remove roulades put in crock pot; repeat with remaining roulades.
9. When all are browned and in crock pot; add wine to frying-pan and simmer 3 minutes, scraping particles from pan.
10. Add soup mixes stir til smooth, pour over roulades.
11. Cover and cook on low 6-8 hours.
12. Place roulades on serving dish, remove string; ladle sauce over.
13. Serve with mashed potatoes or wide noodle.
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