Rhinderrouladen (Rouladen)

• 1 1/2 - 2 lbs round steak, 1/2 inch thick
• 1 1/2 tsp salt
• Freshly ground pepper
• Dusseldorf mustard
• 8 slices bacon, chopped 1 medium onion, finely chopped
• 1 large or 2 medium size dill pickles
• 3 TBS butter or other fat
• 3/4 cup beef bouillon
• 1/2 cup red wine
• 1 Tbs butter
• 1 Tbs flour

1. Pound steak to 1/4 inch thickness. Cut into 8 serving pieces. Season with salt and pepper and brush lightly with mustard. Top each piece with some of the chopped bacon, onion, and thin slices of pickle. Roll firmly and fasten with thin white cord or small wooden picks.
2. Melt butter or other fat in a heavy skillet. Dredge rolls with flour and brown on all sides over moderate heat. Add bouillon and wine and simmer until fork tender, about 1 1/2 hours. Transfer to a warm serving dish.
3. Combine remaining 1 Tbs of butter with flour and blend. Add to pan dirppings and cook and stir until thickened. If mixture is too thick, thin to the desired consistency with a little water. Pour over rolls and sprinkle with minced parsley.

salt, freshly ground pepper, mustard, bacon, dill pickles, butter, beef bouillon, red wine, butter, flour

Taken from www.epicurious.com/recipes/member/views/rhinderrouladen-rouladen-1246882 (may not work)