Rouladen

• 3 lbs top round steaks
• 6 tablespoons hot mustard
• 12 cup finely chopped onion
• 6 slices bacon
• 3 dill pickles, chopped
• 3 tablespoons oil
• 1 cup chopped celery
• 2 cups water
• 14 sliced leek, whiles only
• 1 tablespoon scrapped parsnip
• 3 parsley sprigs, chopped
• 1 teaspoon salt
• cornstarch

1. Cut steak into pieces 4x8-inches.
2. Spread each with mustard.
3. Divide onion, bacon, and pickles and spread down the center of each piece of meat.
4. Keep filling about 1/2 inch from edge.
5. Starting at narrow end, roll up each slice and tie closed.
6. Heat oil in skillet over medium-high heat.
7. Add rolls and cook until browned.
8. Remove rolls.
9. Deglaze pan with water.
10. Bring to a boil.
11. Add vegetables and meat.
12. Simmer covered 1 hour or until tender.
13. Strain liquid.
14. Return liquid to pan.
15. Mix cornstarch and water.
16. Add to liquid to thicken.
17. Slow Cooker: After browning and deglazing pan, transfer meat, vegetables and liquid to the slow cooker crock.
18. Pour in enough water to cover rolls.
19. Cover and cook on low for 8-10 hours or on high for 4-6 hours or until tender.
20. To make gravy, strain 2 cups of liquid into a saucepan.
21. Thicken with cornstarch.

hot mustard, onion, bacon, dill pickles, oil, celery, water, whiles only, parsnip, parsley sprigs, salt, cornstarch

Taken from www.food.com/recipe/rouladen-247818 (may not work)