https://hgic.clemson.edu/pickle-stea...beef-rouladen/
1 to 1-1/4 pounds beef stew meat
1/3 cup flour
1 teaspoon salt
½ teaspoon pepper
½ teaspoon onion powder
2 tablespoons canola oil
½ cup dill pickle juice
1-1/2 cups beef broth
1 tablespoon Dijon mustard
¼ cup ketchup
1 large onion, sliced
½ cup sliced hamburger dill pickles or dill pickle spears chopped
¾ – 1 pound baby carrots
1 tablespoon dried thyme
Dried parsley for garnish
In a gallon-sized zip-top bag, combine stew meat, flour, salt, pepper, and onion powder. Seal bag and gently toss until the beef is coated with the flour mixture.
Heat a large sauté pan with a lid. Add oil and heat. Add flour-coated beef and sauté until brown.
Add pickle juice to deglaze the pan.
Add remaining ingredients except for the parsley. Simmer on low heat for one hour or until beef and carrots are tender.
Serve stew over cooked egg noodles and garnish with parsley.
Yield: 4-6 servings
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