German Rouladen
Sheryl Sparks

Ingredients: Thin slices of bottom round Fried bacon (finely diced) Chopped onion (finely diced) Mustard Pickle(small slices) Pepper, salt, bay leaf, allspice and pepper corns Beef bouillon cube or can of beef broth Flour to thicken gravy (sour cream)

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