Rindsrouladen - cooking recipe

Ingredients

4 slices round steak (1/2-inch thick)
4 tsp. prepared mustard
2 slices bacon, cut in half
4 Tbsp. finely chopped onions
4 pickles, cut in long slices
1 Tbsp. bacon drippings
freshly chopped parsley
1 onion, finely chopped
1 can beef consomme, diluted with 1 can water
1 bay leaf
1 tsp. flour
1 tsp. butter
1 Tbsp. water

Preparation

Lay the slices of beef flat; season them with salt and pepper. Spread 1 teaspoon of mustard over each slice.
Put 1 piece of bacon on the end of each slice, along with 1 tablespoon chopped onion and sliced pickle.
Roll the beef up tight, making sure that it is well closed.
Heat bacon drippings in a heavy pan or kettle; add the beef rolls.
Saute on all sides until nicely browned.
Add the onions; saute for another minute.
Add the diluted consomme and bay leaf.
Bring to a boil; simmer for 2 hours.
Remove meat and place on a preheated serving platter.
Mix flour and butter with water; add to the gravy.
Bring to a boil, stirring constantly.
Pour some of the gravy over the Rouladen and sprinkle some parsley over it.