Ingredients:
- 3 lbs round steak
- 6 slices of bacon
- 1 onion
- 2 teaspoons of Dijon mustard
- 2 long dill pickles (sour gherkins)
- 1 1/2 cups beef broth
- 1/4 cup vegetable or sunflower oil
- 1 bay leave
- 4 pepper corns
- salt
- pepper
- flour
Directions:
- Peel, wash and chop onion.
- Half bacon crosswise and slice the two pickled gherkins lengthwise.
- Wipe beef with a damp paper towel and cut the steaks crosswise into 6 equal pieces.
- Flatten steak to about 1/8 inch thickness and sprinkle lightly with salt and pepper.
- Spread each steak with 1/4 teaspoon of mustard and sprinkle onions on top.
- Place bacon and a pickle strip on narrow end of each piece.
- Roll up and tie. Sprinkle with flour.
- In a Dutch oven or saucepan heat some vegetable or sunflower oil, add the roulades and brown on all sides.
- When brown, slowly add the beef broth, the bay leave and the pepper corns and let simmer for at least 1 1/2 to 2 hours.
- Cook slowly to make sure the meat is nice and tender.
- When finished cooking, take roulades out, remove strings and keep warm.
- Thicken the broth with flour, let boil up for a minute or two, season to taste and use as gravy.
- Serve with spaetzle, potatoes or potato dumplings and red cabbage.
