Rinderrouladen

This dish is perfect for Sundays and Holidays when you have guests for dinner or when you just have the desire for something festive.

• 2 pound beef boneless round steak, 1/2 inch thick
• Salt and pepper
• 2 tablespoons prepared mustard
• 3 slices bacon, cut into halves
• 1 medium onion, chopped
• 1/4 cup snipped parsley
• 3 dill pickles, cut into halves
• 2 tablespoons vegetable oil
• 1 1/4 cups water
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 2 tablespoons cold water
• 1 tablespoon flour
• Parsley sprigs
• wooden picks

1. Pound beef until 1/4 inch thick. Cut into pieces, about 7 x 4 inches. Lightly sprinkle with salt and pepper. Spread each piece with 1 teaspoon mustard. Place 1/2 strip bacon down center of each piece. Sprinkle with onion and snipped parsley. Place pickle half on narrow end of each piece; roll up. Fasten with wooden picks.
2. Heat oil in 10-inch skillet until hot. Over medium heat, brown rolls on all sides.
3. Add 1 1/4 cups water, 1/2 teaspoon salt and 1/4 teaspoon pepper. Heat to boiling; reduce heat. Cover and simmer until beef is tender, about 1 hour.
4. Remove rolls and keep them warm. If necessary, add water to liquid in skillet to measure 1 cup. In a tightly covered container, shake 2 tablespoons water and the flour; stir gradually into broth. Heat to boiling, stirring constantly. Boil and stir 1 minute (add water if necessary).
5. Top the rolls with gravy and a garnish of parsley sprigs. Red Cabbage with Apples and boiled potatoes are traditional accompaniments.

Source: www.germany.info