2 lbs. Top round or sirloin tip steak, sliced in thin slices (about ¼ inch)
Mustard
Salt & Pepper
2 tomatoes, quartered
2 onions, quartered
Dill pickles, quartered lengthwise
4 strips of bacon, cut in half
1 cup water or beef broth
flour, salt and pepper for gravy
Lay thin pieces of steak out on wax paper. Sprinkle each with salt & pepper. Spread each piece with hot mustard. Roll ½ slice of bacon around each onion wedge. At one end of each piece of meat, lay bacon-wrapped onion, tomato wedge and a dill pickle wedge. Tuck in the sides of the meat and roll up. Fasten with kitchen twine or unwaxed dental floss. Brown on all sides in a dutch oven in small amount of oil or bacon grease. Add water or beef broth, cover and simmer gently for 30 to 45 minutes. Remove Rouladen to a platter. Whisk in enough flour, salt and pepper to make a smooth gravy, straining out the solids, if desired.
Brigitte Battles gave me this recipe. It’s delicious.