Title: Rouladen of Beef
Categories: Beef Bread German
Yield: 6 Servings

1 1/2	lb	Round steak in 6 thin pieces
		Salt and black pepper to taste
1/4	c	+ 2 Tbl Dijon mustard
6	sl	Cooked bacon, crumbled
1/2	c	Chopped onion
1	c	Chopped carrots
6		Dill pickle spears
2	tb	Vegetable oil
1. P	rehe	at broiler.

2. lb each piece of beef between two pieces of waxed paper to 6 inch diameter (about 1/8 inch thick); sprinkle with salt and pepper.

3. Place meat on rack in pan 4 inches from heat and broil for 1 minute on each side.

4. Spread each piece of meat with 1 tbs of mustard. Sprinkle evenly with bacon; top with equal amounts of carrot, onion, and 1 pickle spear. Roll up and secure with a wooden toothpick.

5. Heat oil in a medium nonstick skillet over medium heat. Brown meat rolls on all sides.

6. Add 1 inch water to skillet. Cover and simmer for 1 hour, or until beef is tender. Remove to a warm serving dish. Pour the pan juices into a sauce bowl. Remove toothpicks before serving. Pass the sauce separately.

Makes six servings.

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