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Beef Roulade using Lembughini's Angus Yakiniku



  • 1/4 cup Dijon mustard

  • 8 slices Angus Beef Yakiniku

  • Salt and pepper to taste

  • 8 beef bacon strips

  • 1 large onion, cut into thin wedges

  • 3 tablespoons canola oil

  • 3 cups beef broth

  • 1/3 cup all-purpose flour

  • 1/2 cup water

  • Chopped fresh parsley, optional


  • 1. Lightly spread mustard on each slice of steak; sprinkle with salt and pepper. Place 1 beef bacon strip and a few onion wedges on each slice; roll up; secure with toothpicks.

  • 2. In a large skillet, brown beef in oil until no longer pink; drain. Add broth; bring to a boil. Reduce heat; cover and simmer for 1-1/2 hours or until meat is tender.

  • 3. Remove meat and keep warm. Combine flour and water until smooth; gradually stir into broth. Bring to a boil, stirring constantly until thickened and bubbly. Remove toothpicks. Return beef to gravy; heat through. Sprinkle with parsley if desired.

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