Beef Roulades (German)

Definition: Roulades - Rolled slices of meat or pastry which are stuffed with cheese

3 lb round steaks, 1/4 inch thick
salt and pepper, to taste
2 teaspoon mustard, hot or mild
1 onion, chopped
6 slices bacon, halved cross wise
2 large dill pickles, cut in strips
1/4 cup vegetable oil
1 can beef broth, undiluted


Wipe beef with a damp paper towel. Cut steak crosswise into 6 equal
pieces. Flatten steak to about 1/8 inch thickness.

Sprinkle lightly with salt and pepper. Spread each steak with 1/4
teaspoon mustard. Sprinkle onions on top. Place bacon and a pickle strip
on narrow end of each piece. Roll up and tie.

Slowly heat in heavy Dutch oven or skillet with tight fitted lid, in hot
oil, brown roulades on all sides, about 15 to 20 minutes. Add broth,
bring to boil. Reduce heat and simmer, covered, about 1 1/2 hours until
tender.

Put Roulades to heated platter. Remove string.

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