Rouladen

• 1/2 lb. bacon
• 8 slices (2 1/2 lb.) top round
• 8 dill pickle halves
• 1/4 c. butter or bacon drippings
• 1 medium onion, thinly sliced
• 2 cloves garlic, minced
• 3 medium carrots, sliced
• 2 medium tomatoes, chopped
• 1/4 c. whole allspice
• 1/2 tsp. thyme
• 1 bay leaf
• 1/2 c. dry red wine
• 1 1/2 c. water
• 2 1/2 tsp. salt
• 1/8 tsp. pepper
• 1 lb. medium egg noodles

1. Pound top round (halves if large).
2. Roll pickle in meat and surround with bacon.
3. Fasten with toothpick.
4. Salt and pepper and brown in butter.
5. Drain off excess fat.
6. Add onion, garlic, carrots, tomatoes, allspice, herbs, wine, 1 cup water, salt and pepper.
7. Simmer 1 hour.
8. Remove meat and blend in remaining water and flour.
9. Cook and stir until sauce boils for 1 minute.
10. Reduce heat and return meat.

bacon, dill, butter, onion, garlic, carrots, tomatoes, whole allspice, thyme, bay leaf, red wine, water, salt, pepper, egg noodles

Taken from www.cookbooks.com/Recipe-Details.aspx?id=448934 (may not work)