Partially freeze bottom round so it is easier to cut thin. After cutting slices, beat slices with a mallet to flatten it out.
Sprinkle meat slices with a little salt and pepper.
Spread some mustard on meat.
Spread mixture of lightly fried bacon and chopped onions on meat
Add a piece of pickle
Roll up meat and secure with toothpick.
Brown roll-ups in hot oil – add water and bouillon cube or a can of beef broth, 1 bay leaf, 3 allspice corns, and 2 peppercorns.
Simmer until meat is tender – approximately 1.5 – 2 hours.
Remove roll-ups and thicken broth with flour
Add salt, if needed, and some sour cream if you like.
Return roll-ups to gravy until served.
Red cabbage and noodles complete the meal
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Last updated April 20, 2006