Rolladen

This German dish has a flavor not unlike pot roast. Sometimes a thin dill pickle spear in rolled up inside. Other flavor variations include adding paprika, tomato puree, sour cream or lemon juice when you thicken the gravy. All are yummy. I suspect that after browning a crock pot would work well too.

• Ready In: 2 hrs 10 mins
• Serves: 4

Ingredients

• 1  lb beef (in four thin slices)
•  prepared mustard
•  salt
•  pepper
• 2  slices bacon, chopped
• 1  small onion, peeled and chopped
• 2  tablespoons  cooking oil
• 2  cups water
• 1 -2  teaspoon cornstarch
• 1  tablespoon water

Directions

1. Spread the beef slices lightly with the prepared mustard. Season with salt and pepper.
2. Mix together the onion and bacon. Spread 1/4 of this mix on each slice of beef.
3. Starting at the short end, roll each slice up and secure with a skewer or tie with thread.
4. Heat the oil and brown the rolls well on all sides.
5. Carefully pour in 1 cup of boiling water. Cover and simmer slowly for 2 to 2 1/2 hours, adding additional water as it cooks away.
6. Mix the cornstarch with 1 T cold water and thicken the sauce. (the larger amount of cornstarch will result in a thicker sauce).
7. Season to taste and serve.