BURGUNDY BEEF ROULADE

Burgundy Beef Roulade image

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.

Provided by My Food and Family

Categories Home

Time 1h30m

Yield 6 servings

Number Of Ingredients 11

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Ingredients

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

Steps:

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.

Nutrition Facts : Calories 370, Fat 18 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 95 mg, Sodium 590 mg, Carbohydrate 17 g, Fiber 1 g, Sugar 1 g, Protein 31 g