German Beef Rouladen

• 3 pounds beef top round steak (1/2 inch thick)
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 6 bacon strips
• 3 whole dill pickles, halved lengthwise
• 2 tablespoons canola oil
• 2 cups water
• 1 medium onion, chopped
• 2 tablespoons minced fresh parsley
• 2 teaspoons beef bouillon granules, optional
• 1/4 cup all-purpose flour
• 1/2 cup cold water
• 1/2 teaspoon browning sauce, optional

1. Cut steak into six serving-size pieces; pound to 1/4-in. thickness. Sprinkle with salt and pepper. Place a bacon strip down the center of each piece; arrange a pickle half on one edge. Roll up and secure with a toothpick.
2. In a large skillet, heat oil over medium-high heat. Brown beef on all sides. Add the water, onion, parsley and bouillon if desired. Bring to a boil. Reduce heat; cover and simmer for 1-1/2 to 2 hours or until meat is tender. Remove to a serving platter and keep warm.
3. For gravy, skim fat from drippings. Combine the flour, water and browning sauce if desired; stir into drippings. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with beef.

beef, salt, pepper, bacon strips, dill pickles, canola oil, water, onion, parsley, beef bouillon granules, allpurpose, cold water, browning sauce

Taken from www.tasteofhome.com/recipes/german-beef-rouladen/ (may not work)