Roulanden

ROULANDEN; by Jan Walter Schroeder

INGREDIENTS
Round Steak - sliced 1/8 inch thick, about 8 inches long
Mustard
Onions Sliced
Pepper
Salt
Sliced Oscar Meyer Bacon
Dill pickle - I prefer Gewuerzgurken (Sweet Sour) Found some distributed by B B International Connections, Brooklyn, NY ( MIKADO Pickles)
Tooth Picks
Boiling Water
Bullion Cubes to taste
Bay leaves
Some Red wine

PREPARATION

Lay out meat on a flat surface, pound it into shape
Spread some mustard over entire surface
Add pepper and salt
Lay two half slices of bacon onb the base line
Spread onions over the surface
Put a quarter pickle on the base and roll up the Roulade
Use one or two Tooth picks to seal each roulade
Sear rouladen in a deep pot from all sides( we use some Canola oil for that.)
Add boiling water, Bullion cubes, Bay leaves and Red wine
Cook for about an hour,
Take Rouladen out, skim off fat.
Make Gravy out of liquid