Frankfurter Rinderrouladen(Rolled Beef)

• 2 large pieces beef, each 500 g, thinly sliced and beaten flat
• 150 g (5 1/2 oz.) bacon
• 2 onions
• 2 cloves garlic
• 1 carrot
• 1 pickled gherkin
• 1 Tbsp. chopped parsley
• salt and pepper
• 3 Tbsp. oil
• 1 glass red wine
• 2 c. water
• 1 Tbsp. flour
• 1 c. cream
• 1 Tbsp. tomato puree

1. Dice the bacon and fry lightly together with the finely chopped onion and a crushed clove of garlic.
2. Add the carrot and gherkin, finely chopped and seasoned.
3. Place the filling on each side of meat.
4. Roll up and tie with a string.
5. Heat the oil and butter and in it fry the rolls on all sides.
6. Add the red wine and water and simmer over low heat.
7. Add to the frying juices the tomato puree, the flour mixed with cold water and the cream; cook for a few minutes.
8. Cut the rolls into slices and serve with mashed potatoes.

beef, bacon, onions, garlic, carrot, gherkin, parsley, salt, oil, glass red wine, water, flour, cream, tomato puree

Taken from www.cookbooks.com/Recipe-Details.aspx?id=559822 (may not work)