Rouladen

• 6 slices bacon, partially cooked, reserving 2 Tbsp. drippings
• 4 c. sliced onions
• 6 beef tip steaks, pounded
• Dijon-style mustard
• 6 dill pickle spears
• 1 Tbsp. flour
• 1 tsp. thyme
• 1 1/3 c. plus 2 Tbsp. water
• flour
• 2 Tbsp. vegetable oil
• 1 bay leaf
• hot cooked noodles
• 2 beef flavor bouillon cubes

1. In a large skillet, cook onions in reserved drippings until tender.
2. Remove onions from skillet.
3. On each steak, spread mustard. Top with 1 slice of bacon, about 1/2 cup onions and 1 pickle spear.
4. Roll up.
5. Secure with wooden picks. Coat with flour.
6. In the same skillet, brown meat in oil. Add 1 1/3 cups water, bouillon, thyme and bay leaf, bringing to a boil.
7. Cover and simmer 30 minutes. Remove meat from skillet and bay leaf.
8. Mix remaining 2 tablespoons water and 1 tablespoon flour.
9. Stir into liquid in skillet. Cook and stir until slightly thickened. Remove picks.
10. Serve meat and gravy with noodles.
11. Garnish as desired. Refrigerate leftovers.
12. Makes 6 servings.

bacon, onions, beef, mustard, dill, flour, thyme, water, flour, vegetable oil, bay leaf, noodles, beef flavor

Taken from www.cookbooks.com/Recipe-Details.aspx?id=924135 (may not work)