ROULADEN

Donna Hackett

Serves: 2

Ingredients

1 lb. round steak, cut very thin
1 lb. bacon
2 onions, chopped
Dill pickles strips
1 cup water
1 can beef bouillon

Cooking Method

Cut round steak into thin pieces, about 2 x 4 inches, flatten a little by pounding, but don't break fibers so it separates.

1. Fry bacon (not to well done).

2. Roll up pieces of meat around a sliver of dill pickle, a few chopped onions and bacon pieces or crumbles.

3. Shape of meat will indicate hw best to roll.

4. Fasten with toothpicks.

Brown gently.  Discard extra fat.

1. Simmer gently 1 cup water and 1 can beef bouillon (2 cups total liquid) in a heavy covered kettle for 1 hour.

2. May also be placed in oven, covered, on low heat.

3. Thicken liquid with flour for gravy.

 Serve with riced potatoes or German Potato Salad.