Rollklops

• 2 pounds beef round
• 1/2 pound bacon
• 3 medium onions
• 2 slices sour rye bread
• Salt and pepper to taste
• 3 cups water
• 10 whole black peppercorns
• 1 teaspoon salt
• 4 bay leaves

1. Slice meat into 1/4-inch-thick slices, and pound with a cleaver to tenderize it.
2. Cut the bacon into noodlelike ribbons.
3. Cut each onion into 8 pieces.
4. Cut the bread into 1-inch pieces.
5. Mix the bacon, onion and bread together.
6. Sprinkle each slice of meat with salt and pepper to taste.
7. Put 1 tablespoon of the bacon mixture in the center of each piece of meat.
8. Roll up the meat, and tie each piece with white thread.
9. Fry the meat in a skillet until brown all over.
10. In a large pot, with 3 cups of water, add the bay leaves, whole peppercorns and salt.
11. Put all meat rolls into the pot, bring to a boil, and simmer for 1 hour.
12. Cool the meat rolls, and remove thread.
13. Serve warm.

beef round, bacon, onions, sour rye bread, salt, water, black peppercorns, salt, bay leaves

Taken from cooking.nytimes.com/recipes/3162 (may not work)