Ingredients
1 beef flank steak (1-1/2 lb.)
2 Tbsp. GREY POUPON Dijon Mustard
6 slices OSCAR MAYER Bacon, cooked, drained
1 medium carrot, cut into matchlike sticks, blanched
14 fresh green beans (2 oz.), trimmed, blanched
1/4 tsp. coarse grind black pepper
3 Tbsp. oil
1/3 cup flour
1 can (14-1/4 oz.) beef broth
1/2 cup Burgundy wine
3 cups hot cooked egg noodles
Description
Flank Steak Is Flattened, Spread With Mustard, Rolled Up With Bacon, Carrots And Green Beans Inside Then Braised In Wine Sauce For An Elegant Entrée.
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