German Rouladen(Braised Stuffed Beef Rolls)

• 1 (3 lb.) half-inch thick top round, pounded to 1/8-inch thick and cut into 6 rectangles 8 inches long and 8 inches wide
• 12 slices bacon
• 6 slices Swiss cheese, halved
• 1/2 lb. ground chuck
• 1 egg
• 2 Tbsp. finely chopped onion
• 1 clove finely chopped garlic
• 1/4 c. bread crumbs
• 1 tsp. paprika
• 1/4 tsp. salt and pepper
• 1/2 c. grated Parmesan cheese
• 4 Tbsp. oil
• 4 Tbsp. flour
• 2 c. water
• 2 beef bouillon cubes
• 1/2 c. dry red wine
• 1 sliced onion
• 1 brown gravy mix

1. Arrange bacon slices on meat; top with Swiss cheese.
2. Combine the ground chuck, egg, onion, garlic, bread crumbs, paprika, salt, pepper, Parmesan cheese and oil; mix well.
3. Divide this mixture equally for each piece of meat.
4. Spread on meat, roll up and tie with thin kite string.

rectangles, bacon, swiss cheese, ground chuck, egg, onion, garlic, bread crumbs, paprika, salt, parmesan cheese, oil, flour, water, red wine, onion, brown gravy mix

Taken from www.cookbooks.com/Recipe-Details.aspx?id=771500 (may not work)