Grandma Schwartz’S Rouladen

• 3 bacon strips, chopped
• 1-1/2 pounds beef top round steak
• 2 tablespoons Dijon mustard
• 3 medium carrots, quartered lengthwise
• 6 dill pickle spears
• 1/4 cup finely chopped onion
• 1 cup sliced fresh mushrooms
• 1 small parsnip, peeled and chopped
• 1 celery rib, chopped
• 1 can (10-3/4 ounces) condensed golden cream of mushroom soup, undiluted
• 1/3 cup dry red wine
• 2 tablespoons Worcestershire sauce
• 2 tablespoons minced fresh parsley

1. In a large skillet, cook bacon over medium heat until crisp. Remove to paper towels with a slotted spoon; drain, reserving drippings.
2. Meanwhile, cut steak into six serving-size pieces; pound with a meat mallet to 1/4-in. thickness. Spread tops with mustard. Top each with two carrot pieces and one pickle spear; sprinkle with onion. Roll up each from a short side and secure with toothpicks.
3. In a large skillet, brown roll-ups in bacon drippings over medium-high heat. Place roll-ups in a 4-qt. slow cooker. Top with mushrooms, parsnip, celery and cooked bacon.
4. In a small bowl, whisk the soup, wine and Worcestershire sauce. Pour over top. Cover and cook on low until beef is tender, 6-8 hours. Sprinkle with parsley.

bacon, beef, mustard, carrots, dill, onion, mushrooms, parsnip, celery, condensed golden cream of mushroom soup, red wine, worcestershire sauce, parsley

Taken from www.tasteofhome.com/recipes/grandma-schwartz-s-rouladen/ (may not work)