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8 sl Top round
8 sl Bacon; diced
2 lg Onions; chopped
1/2 lb Dill pickles;diced
1/4 c Butter
Beef broth
1/2 c Mushrooms
1 Bay leaf
1 tb Flour
2/3 c Sour cream

Pound the beef slices until they are very thin. Spread mustard over each side of the beef and season with salt and pepper to taste. In a small bowl mix together the bacon, half of the onion, and the pickles. Place an equal amount of the mixture in each beef slice and roll up carefully. Tie with thread or string. In a large heavy dutch oven or casserole dish melt the butter over medium heat. Brown the beef bundles on all sides. Add enough beef broth to cover the rolls, mushrooms, the remaining onion, the bay leaf, and additional salt and pepper to taste. Bring to a boil, cover, then simmer very gently for two hours or until the meat is cooked through and very tender. Remove the bay leaf. In a small bowl mix together the flour and sour cream. Slowly blend the mixture into the broth and stir well. Simmer for a few minutes, stirring frequently until thickened.