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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> South American >> Argentine

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Wipe beef with a damp paper towel. | 2. Cut steak crosswise into 6 equal pieces. | 3. Flatten steak to about 1/8-inch thickness. | 4. Sprinkle lightly with salt and pepper. | 5. Spread each steak with 1/4 teaspoon mustard. | 6. Sprinkle onions on top. | 7. Place bacon and a pickle strip on narrow end of each piece. | 8. Roll up and tie with kitchen string; sprinkle with flour. | 9. Slowly heat in heavy Dutch oven or skillet with tight fitted lid, in hot oil. | 10. Brown roulades on all sides, about 15 to 20 minutes. | 11. Add broth; bring to boil. | 12. Reduce heat and simmer, covered, about 1 1/2 hours until tender. | 13. Place roulades on heated platter. | 14. Remove string. | 15. Make gravy from remaining broth; pour over meat. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
steak	3	lb	round	1672.8038	0.0	294.3047	46.1041
salt pepper				-	-	-	-
mustard	2	teaspoons		0.63	0.109	0.0667	0.0098
onion	1		chopped	64.0	14.944	1.76	0.16
bacon	6	slices		700.56	2.1504	21.2016	66.6792
dill pickle	2		cut	32.4	6.507000000000001	1.35	0.81
salad oil	1/4	cup		472.94	0.0	0.0	53.5
beef broth	1	can	undiluted	30.45	0.174	4.959	0.9570000000000001
flour				-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.