Rinderrouladen

Directions

1. 1
   Pound beef until 1/4 inch thick.
2. 2
   Cut into pieces 7x4 inches. Lightly sprinkle with salt and black pepper.
3. 3
   Spread each piece with 1 Tbsp. mustard.
4. 4
   Place 1/2 strip bacon down center of each piece.
5. 5
   Sprinkle with onion and snipped parsley.
6. 6
   Place 1/2 of a pickle on narrow end of each piece, roll up.
7. 7
   Fasten with wooden picks.
8. 8
   Heat oil in 10 inch skillet until hot.
9. 9
   Cook rolls over medium heat, until brown on all sides.
10. 10
    Add 1/4 cup water, 1/2 tsp salt and 1/4 tsp pepper.
11. 11
    Heat to boiling, reduce heat.
12. 12
    Cover and simmer until beef is tender, about 1 hour.
13. 13
    Remove rolls and keep them warm.
14. 14
    Add enough water to liquid in skillet if necessary to measure about 1 cup.
15. 15
    Mix 2 Tbsp of flour and 2 Tbsp of water, then stir gradually into broth.
16. 16
    Heat to boiling, stirring constantly.
17. 17
    Boil and stir for 1 minute and add water if needed. Serve rolls with gravy.
18. 18
    Garnish with parsley springs and serve over mashed potatoes.