Rouladen

• 3 (1-pound) packages 1/2-inch-thick top round steaks
• 5 thick-cut bacon slices, diced
• 2 tablespoons Dijon mustard
• 1 small onion, chopped
• 1/3 cup dill pickle relish, drained
• 3 tablespoons butter or margarine
• 2 cups beef broth, divided
• 2 tablespoons all-purpose flour

1. Cut steaks in half lengthwise. Place steak strips between sheets of heavy-duty plastic wrap, and flatten with a meat mallet or rolling pin to 1/4-inch thickness.
2. Cook bacon in a large skillet until lightly browned; drain. Combine bacon and next 3 ingredients; spread evenly on steak strips. Roll up each strip, starting with a short end; tie each roll with string or secure with wooden picks. Wipe skillet clean.
3. Melt butter in skillet over medium heat; add steak rolls, and brown 3 minutes on each side. Add 1 cup broth. Reduce heat to low, and cook, covered, 1 hour and 30 minutes or until tender. Remove beef rolls, reserving drippings in skillet.
4. Whisk remaining 1 cup broth and flour until blended; whisk into hot drippings, and cook, whisking constantly, until thickened. Return beef rolls to skillet, and cook until thoroughly heated.

bacon, mustard, onion, dill pickle relish, butter, beef broth, flour

Taken from www.myrecipes.com/recipe/rouladen (may not work)