Rindsrouladen

• 4 slices round steak (1/2-inch thick)
• 4 tsp. prepared mustard
• 2 slices bacon, cut in half
• 4 Tbsp. finely chopped onions
• 4 pickles, cut in long slices
• 1 Tbsp. bacon drippings
• freshly chopped parsley
• 1 onion, finely chopped
• 1 can beef consomme, diluted with 1 can water
• 1 bay leaf
• 1 tsp. flour
• 1 tsp. butter
• 1 Tbsp. water

1. Lay the slices of beef flat; season them with salt and pepper. Spread 1 teaspoon of mustard over each slice.
2. Put 1 piece of bacon on the end of each slice, along with 1 tablespoon chopped onion and sliced pickle.
3. Roll the beef up tight, making sure that it is well closed.
4. Heat bacon drippings in a heavy pan or kettle; add the beef rolls.
5. Saute on all sides until nicely browned.
6. Add the onions; saute for another minute.
7. Add the diluted consomme and bay leaf.
8. Bring to a boil; simmer for 2 hours.
9. Remove meat and place on a preheated serving platter.
10. Mix flour and butter with water; add to the gravy.
11. Bring to a boil, stirring constantly.
12. Pour some of the gravy over the Rouladen and sprinkle some parsley over it.

mustard, bacon, onions, pickles, bacon drippings, parsley, onion, beef consomme, bay leaf, flour, butter, water

Taken from www.cookbooks.com/Recipe-Details.aspx?id=752315 (may not work)