Beef Rolls (Rindsrouladen)

Posted for the Zaar World Tour-Germany. This recipe is from my German great-grandmother. I took these to my son's school for "Heritage Day" when he was young. The other students/parents were a little "apprehensive" to try them when they were told these rolls had pickles, onions, and mustard in them. Needless to say, they were a big hit and I didn't bring any leftovers home.

• Ready In: 2 hrs 15 mins
• Serves: 4

Ingredients

• 4  slices beef top round steak (1/2-inch thick)
•  salt and pepper, to taste
•  prepared mustard
• 3  onions, finely chopped
• 3  slices bacon, chopped
• 1  large dill pickle, sliced
• 1  tablespoon vegetable shortening
• 1  teaspoon tomato paste
• 1 1⁄2 cups  beef stock
• 1  tablespoon flour
•  dry red wine

Directions

1. Season beef slices with salt and pepper; spread thinly with mustard. Using about 2/3 of the onion, sprinkle beef slices evenly
2. with onion, bacon and pickle. Roll up slices and secure with skewers, toothpicks or string.
3. Heat shortening in a medium skillet. Add beef rolls; saute until well browned, turning occasionally. Add remaining onion; saute until light golden brown. Add tomato paste and stock. Season to taste with salt and pepper.
4. Cover and simmer about 1 hour. To thicken sauce, combine flour and a small amount of wine. Stir flour mixture into cooking liquid. Cook, stirring, until slightly thickened. Remove skewers.