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Bavarian Roast Beef LaFontaine Recipe

Felix told Willa in The Truth According to Us that Roast Beef Lafontaine Style was a “famous Bavarian dish made out of old Frenchmen.” But, when her dish arrived, Willa discovered it was actually “beef rolled up with mushrooms on top.”

Prep: 15 minutes | Cook: 30 minutes | Yield: 6-8 servings



  • 2 Round Steaks
  • salt and pepper
  • 1/3 cup of flour
  • 1/4 cup spicy brown mustard
  • 6 strips of bacon, halved
  • 1 large onion, chopped
  • 3 tablespoons oil
  • 1/2 pound sliced fresh mushrooms
  • 1/4 cup butter
  • 1/2 teaspoon minced garlic
  • 2 tablespoons flour
  • 2 to 2-1/4 cups beef broth


  1. Pound out each round steak to 1/4″ thickness.  Cut each steak into 6 strips.  Liberally sprinkle both sides of each strip with salt and pepper.
  2. Place the flour on a plate and dredge one side of each strip in the flour.  Spread 1/2 tablespoon of spicy brown mustard over the unfloured side of each strip.  Lay a bacon half over each strip, then top the bacon with chopped onion.  Starting on the longer side of the beef strip (jellyroll style), roll each strip and secure with a toothpick.
  3. On medium-high, heat the oil in a large heavy skillet.  Brown the beef rolls on all sides.  Remove beef rolls from skillet and set aside on a plate.
  4. Heat the butter in the same skillet, add the sliced mushrooms and garlic and cook for 1 minute.  Stir in the flour until blended, then gradually stir in the 2 cups of beef broth.   Return the beef rolls to the skillet.  Reduce heat to medium low; cover and simmer for 30 minutes until tender.  Check beef at 15 minutes and add the remaining 1/4 cup of broth, if sauce is too thick.

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