Rinderrouladen

• 2 lb. boneless beef, round steak about 1/2 inch thick
• 2 Tbsp. prepared mustard
• 3 slices bacon, cut in half
• 1 large onion, chopped
• 1/2 c. snipped parsley
• 3 dill pickles, cut into halves
• 2 Tbsp. vegetable oil
• 1 1/4 c. water
• 1/2 tsp. salt
• 1/4 tsp. black pepper
• 2 Tbsp. cold water
• 1 Tbsp. flour
• parsley springs

1. Pound beef until 1/4 inch thick.
2. Cut into pieces 7x4 inches. Lightly sprinkle with salt and black pepper.
3. Spread each piece with 1 Tbsp. mustard.
4. Place 1/2 strip bacon down center of each piece.
5. Sprinkle with onion and snipped parsley.
6. Place 1/2 of a pickle on narrow end of each piece, roll up.
7. Fasten with wooden picks.
8. Heat oil in 10 inch skillet until hot.
9. Cook rolls over medium heat, until brown on all sides.
10. Add 1/4 cup water, 1/2 tsp salt and 1/4 tsp pepper.
11. Heat to boiling, reduce heat.
12. Cover and simmer until beef is tender, about 1 hour.
13. Remove rolls and keep them warm.
14. Add enough water to liquid in skillet if necessary to measure about 1 cup.
15. Mix 2 Tbsp of flour and 2 Tbsp of water, then stir gradually into broth.
16. Heat to boiling, stirring constantly.
17. Boil and stir for 1 minute and add water if needed. Serve rolls with gravy.
18. Garnish with parsley springs and serve over mashed potatoes.

boneless beef, mustard, bacon, onion, parsley, dill pickles, vegetable oil, water, salt, black pepper, cold water, flour, parsley springs

Taken from www.cookbooks.com/Recipe-Details.aspx?id=22308 (may not work)