Beef Roulade Bake
Ingredients
- 3 tbsp oil ⓘ
- 1 lb button mushrooms, sliced ⓘ
- 1 None onion, thinly sliced ⓘ
- 1 tsp dried oregano
- 1 tbsp flour ⓘ
- 1 cup semi-skimmed milk ⓘ
- 1 cup sour cream
- 2 tbsp Dijon mustard ⓘ
- 1 jar (12 oz) pickled gherkins, drained, vinegar reserved, sliced
- 6 None thin slices beef top round (about 1/4 inch thick); 2 slices halved ⓘ
- 6 slices bacon; 2 slices cut into strips ⓘ
- None None Fresh oregano, for garnish ⓘ
Instructions
- Preheat the oven to 400°F. Heat 1 tbsp of the oil in a large skillet on medium-high heat. Saute 1/3 of the mushrooms until browned. Remove from the pan and repeat twice with the remaining oil and mushrooms. Add the onion to the final batch of mushrooms and saute until softened.
- Set aside 3 tbsp of the mushroom and onion mixture. Add the remaining sauteed mushrooms to the pan, along with the dried oregano. Sprinkle with the flour and cook for 2 mins. Add the milk and sour cream and bring to a boil, stirring constantly. Reduce heat to low and simmer for 5 mins. Stir in the mustard and 2 tbsp gherkin vinegar. Season with salt and black pepper. Stir in the sliced gherkins and remove from the heat.
- Place 1 1/2 slices of beef in the bottom of a baking dish. Top with 1/4 of the bacon strips and 1/4 of the sauce and season with salt and black pepper. Repeat 3 times. Lay the remaining bacon slices on top.
- Bake for 30 mins. Cover with foil. Bake for 1 hour 20 mins. Remove the foil and sprinkle with the reserved onion and mushroom mixture. Bake for 10 mins. Garnish with fresh oregano.
Nutrition & Diet Analysis (per serving)
771
kcal
39% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).