Recipe - Beef Roulades (German)

3 pound Round steaks; One fourth inch thick
Salt and pepper; to taste
2 teaspoon Mustard; hot or mild
1 Onion; chopped
6 sl Bacon; havled cross wise
2 lg Dill pickles; cut in strips
One fourth cup Salad oil
1 cn Beef broth; undiluted
Flour

Wipe beef with a damp paper towel. Cut steak crosswise into 6 equal pieces.
Flatten steak to about 1/8 inch thickness.

Sprinkle lightly with salt and pepper. Spread each steak with One fourth teaspoon
mustard. Sprinkle onions on top. Place bacon and a pickle strip on narrow
end of each piedce. Roll up and tie, sprinkle with flour.

Slowly heat in heavy Dutch oven or skillet with tight fitted lid, in hot
oil, brown roulades on all sides, about 15 to 20 minutes. Add broth, bring
to boil. Reduce heat and simmer, coverd, about 1 One half hours until tneder.

Put Roulads to heated platter. Remove string.

Make gravy from remaining broth, pour over meat.

Serving Ideas : Butter noodles and red cabbage.
Posted to MCRecipe Digest by "Barb at PK abprice@wf.net"
abprice@wf.net on Apr 14, 1998