RINDSROULADEN (GERMAN PICKLE STEAK)

Steps:

• Layout steaks and coat thinly with mustard; sprinkle with salt and pepper. Place two strips of bacon on each steak. Place a pickle on the steak and roll up. Secure with a pin or twine. Sprinkle lightly with salt and pepper and coat in flour. Heat fat in large stew pot; saute onions until translucent; add beef rolls and brown on all sides. Pour in 1 cup of beef stock, add carrots, cover and braise over moderate heat for 2 hours. (adding additional stock if needed). Remove rolls from broth; stir in corn starch to cold water to dissolve and add to broth. Bring to a boil to thicken gravy. Serve rolls with gravy.