Beef Rouladen(Contest Winner)

• 10 slices round steak, cut in 3 x 6 x 1/4-inch thick
• 6 large slices bacon, chopped
• 1 large onion, chopped
• 2 beef bouillon cubes
• 1/4 c. bacon drippings or oil
• 2 c. water
• 1/2 c. plus 2 Tbsp. flour
• 1/2 c. sour cream
• sliced mushrooms (optional)
• dill pickle spears (optional) *

1. Pound meat very thin until almost double in size.
2. Salt and pepper.
3. Saute bacon and onion.
4. Spread 1 tablespoon of bacon mixture on each slice, spreading evenly.
5. Roll meat slices and tie with butchers string or secure with toothpicks.
6. Heat oil or drippings in large skillet.
7. Fry rolls until brown.
8. Reduce heat to low and add water and bouillon until covered.
9. Cover and cook until tender, approximately 1 hour.
10. Remove rolls from pan.
11. Skim off any fat.
12. Mix 2 tablespoons flour to little water until smooth.
13. Add to skillet and cook until thick.
14. Add salt and pepper as needed.
15. Add sour cream and mix well.
16. Return rolls (without picks or string) until warm.
17. Do not boil.

steak, bacon, onion, bacon, water, flour, sour cream, mushrooms, dill pickle

Taken from www.cookbooks.com/Recipe-Details.aspx?id=732009 (may not work)