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George's Mom's Rouladin - Adjusted
2- Lay out the pieces of beef on your cutting board. Salt and pepper them to taste.
3- Squirt two "stripes" of yellow mustard on each piece of beef.
4- Evenly sprinkle the diced bacon and diced onions on the rolled out beef.
5- Roll up each piece of beef as tightly as possible, securing with toothpicks
6- Dredge each completed roll in flour, completely covering the roll.
7- Add the olive oil to the pre-heated frying pan (or electric skillet). Brown each roll completely. Don't cook them, just brown them.
8- Once the browning of all the rolls is complete, pour the beef broth into the pan/skillet. Add potatoes, carrots, and the beef rolls. Turn the heat up to a boil, then reduce the heat back to medium low (approx.: 250 to 270 degrees F). Keep covered.
9- After about an hour, check for doneness by trying to pull a toothpick out of one of the beef rolls. If it "glides" out after a slight twisting motion, they are done. If not, check every 45 minutes. It could take a total of 2 to 3 hours.
10- This is the hardes part of this recipe....For the best taste, let the rouladin sit overnight in the refrigerator. Serve the next day over noodles, rice, or mashed potatoes.