German Rolladen

• rump roast, sliced by butcher into 3 x 6-inch slices, 1/2 inch thick
• 4 slices bacon (uncooked), chopped
• 1 medium onion, chopped
• dill pickle spears (optional)
• sour cream
• cornstarch
• salt and pepper to taste

1. Pound 4 slices of beef until thin.
2. Sprinkle with salt and pepper to taste.
3. On each slice of beef, spread 1 slice chopped bacon and about 1/4 onion, chopped, along center of meat (lengthwise).
4. Pickle spear may be added.
5. Roll up and secure with wooden toothpicks or white thread.
6. Heart a little olive oil in pan.
7. Brown the 4 meat rolls on all sides.
8. Add approximately 3/4 cup water.
9. Cover and simmer about 1 hour or until done.
10. Remove rolladen from pan and add approximately 3/4 cup water mixed with about 1 tablespoon cornstarch.
11. Bring to a boil, reduce heat and add 2 tablespoons sour dream.
12. Mix thoroughly.
13. Serve the rolladen with gravy accompanied with spaetzle or potatoes.

rump roast, bacon, onion, dill pickle, sour cream, cornstarch, salt

Taken from www.cookbooks.com/Recipe-Details.aspx?id=718299 (may not work)