Rouladen

Ingredients

1 ½ lb beef top round steak

German ground mustard jar

½ lb thick sliced bacon

1 large onions, sliced

1 jar gherkin pickle, sliced

2 tbsp butter

4 cups water (or enough to submerge rolls)

1 cube beef bouillon

Cut the beef into thin filets; about ¼ inch thick and 3 inches wide.
Generously spread one side of each filet with mustard to taste. Place bacon, onions and pickle slices on each filet and form into a roll. Use string or toothpicks to hold the roll together.
Heat a skillet over medium heat and melt butter. Place the rolls in the butter and sauté until browned.
Pour in water and add the bouillon cube; stirring to dissolve the bouillon cube. Simmer the rolls for about an hour.

Tags: German