Roulade (Beef Birds) - cooking recipe

Ingredients

bottom round roast
salt
pepper
onion, sliced very thin
bacon slices, uncooked

Preparation

Slice roast thin.
Sprinkle each slice with salt and pepper. Roll onion and bacon in beef and hold together with toothpicks. In a Dutch oven or heavy covered pan, brown in bacon drippings on high or medium heat.
Cover meat with water and cook until tender, but firm.
Cool; pour flour mixture into broth and thicken gravy. Serve with noodles or spaetzle.