Rouladen

• 1 1/2 lb. top round steak (1/2-inch thick)
• salt and pepper
• prepared mustard
• 6 slices bacon, crisply cooked
• 1 medium onion, chopped
• 1 large dill pickle, sliced lengthwise
• flour
• 3 Tbsp. butter or margarine
• 1 c. Burgundy wine
• 1 c. water

1. Pound steak to 1/4-inch thickness.
2. Cut into 6 pieces and season with salt and pepper to taste.
3. Spread lightly with mustard.
4. Place bacon, onion and pickle slice on each piece of meat.
5. Roll up firmly and tie with white cord.
6. Dredge each roll in flour.
7. Heat butter in a heavy frying pan and brown rolls on each side.
8. Lower heat and add wine and water.
9. Cover and simmer about 1 1/2 hours or until tender.
10. Add a little additional wine if moisture is needed during braising.
11. Serves 4 to 6.

salt, mustard, bacon, onion, dill pickle, flour, butter, wine, water

Taken from www.cookbooks.com/Recipe-Details.aspx?id=857689 (may not work)