Rouladen Or Beef Roll-Ups(Serves 6 Or 8)

• 8 slices thick sliced smoky bacon
• 8 pieces round steak (6 x 4 x 1/4-inch, 3 lb.)
• 8 green onions or 2 large onions, cut in chunks
• meat tenderizer
• 1 large dill pickle (if desired)
• minced parsley
• pepper to taste

1. Cut bacon strips in half.
2. Saute in frypan until cooked, but not crisp.
3. Remove and set aside.
4. Lay steaks out on counter. Sprinkle with tenderizer.
5. Turn steaks over.
6. Place some onion chunks or 1 green onion, cut in half, on steak and 2 pieces of bacon.
7. If you use the pickle, cut it in 8 sticks.
8. Place one on each steak.
9. Pepper to taste.
10. Roll up and tie with string. Brown in bacon drippings.
11. Add 1 can condensed beef broth or consomme and 1 can water.
12. Bring to boil.
13. Cover.
14. Turn down heat and simmer for 1 hour.
15. Check if tender.
16. If not, simmer another 1/2 hour. I put mine in a Dutch oven and bake at 350u0b0 after it has been fried and the broth added.
17. Takes 1 1/2 hours in oven. Remove rolls.
18. Mix 2 tablespoons cornstarch in a cup of water. Then add to gravy and cook until thickened and clear.
19. You can add some red wine instead of all water to cornstarch.
20. Remove string before serving. You can use minute steaks for this, too.

bacon, green onions, dill pickle, parsley, pepper

Taken from www.cookbooks.com/Recipe-Details.aspx?id=717117 (may not work)