Burgundy Beef Roulade

Ingredients

• 6 slices oscar mayer bacon cooked drained
• 1.5 lb beef flank steak 
• 14 oz beef broth canned
• 1  carrots cut into matchlike sticks, blanched
• 2 Tbsp grey poupon dijon mustard 
• 2 cups extra wide egg noodles uncooked
• 0.3 cup flour 
• 2 oz green beans fresh trimmed
• 3 Tbsp oil 
• 0.3 tsp coarse grind pepper black
• 0.5 cup burgundy wine 

Equipment

• frying pan
• oven
• whisk
• baking pan
• kitchen twine

Directions

1. 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.
2. Roll up steak, starting at one short end; tie closed with kitchen string.
3. Sprinkle with pepper.
4. Heat oil in medium skillet on medium-high heat.
5. Add steak; cook 10 min. or until evenly browned, turning occasionally.
6. Transfer steak to 12x8-inch baking dish; reserve drippings in skillet.
7. 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.
8. Heat oven to 325F.
9. Bake steak 1 hour or until medium doneness. After 50 min., start to cook noodles as directed on package, omitting salt.
10. Remove steak from oven.
11. Let stand 10 min. before removing string and slicing the steak.
12. Serve over noodles topped with sauce.