Beef Rolls (Rindsrouladen)

• 4 slices beef top round steak (1/2-inch thick)
• salt and pepper, to taste
• prepared mustard
• 3 onions, finely chopped
• 3 slices bacon, chopped
• 1 large dill pickle, sliced
• 1 tablespoon vegetable shortening
• 1 teaspoon tomato paste
• 1 1/2 cups beef stock
• 1 tablespoon flour
• dry red wine

1. Season beef slices with salt and pepper; spread thinly with mustard. Using about 2/3 of the onion, sprinkle beef slices evenly
2. with onion, bacon and pickle. Roll up slices and secure with skewers, toothpicks or string.
3. Heat shortening in a medium skillet. Add beef rolls; saute until well browned, turning occasionally. Add remaining onion; saute until light golden brown. Add tomato paste and stock. Season to taste with salt and pepper.
4. Cover and simmer about 1 hour. To thicken sauce, combine flour and a small amount of wine. Stir flour mixture into cooking liquid. Cook, stirring, until slightly thickened. Remove skewers.

beef, salt, mustard, onions, bacon, dill pickle, vegetable shortening, tomato paste, beef stock, flour, red wine

Taken from www.food.com/recipe/beef-rolls-rindsrouladen-169871 (may not work)