Rouladen

Love those Rouladen. This is a bit more time consuming but it is well worth it.
I like to make Rouladen with sweet and sour apple cabbage and Semmelknödel.


For the Rouladen, have your butcher cut top round beef in about 1/4 inch thick slices.
You want a good size thin piece of beef, so you can roll it up with a filling. 1 Roulade is one portion.

Rouladen:

4 ( for 4 people ) slices of beef about 1/4 inch thick
1 onion, in slices
1 good size pickle, cut in quarters
8 strips bacon (raw)
mustard, salt, pepper, paprika

Wash and dry the beef and lay it out flat. Season it with salt, pepper and paprika on one side, flip and do the same on the other side. Now spread the mustard on the meat and lay the bacon pieces on top, making sure they don't lap over the sides. Take 1/4 of the onions and one quarter of the pickle and place it on one side of the meat.Now roll it up jelly roll style, securing it with a toothpick.
Brown them in a pan and add water to cook through. About 1-1 1/2 hours.
Season the gravy with more salt and pepper and thicken it with flour. ( see Sauerbraten for thickening gravy )