12-15 pieces of round steak, pounded paper thin raw slices of bacon, cut into thirds
into approximately 4"x7" pieces, or the above dill pickle, cut in half lengthwise, and again 3
1 small onion, diced times to get 12 pieces out of each pickle
1 cup stone ground mustard 2 cans low sodium beef broth
1 cup dry white wine 1 cup flour
1 tsp salt 1/4 tsp pepper
toothpicks 4-6 tbsp. bacon fat
Put your onion, pickle, bacon and mustard in separate small bowls. This will make it much easier if you have this assembly line ready. You also may have to cut more pickle and bacon, and get more mustard, depending on how many pieces of beef you are working with. Mix your flour, salt and pepper in a larger bowl. Lay 2 or 3 pieces of beef on your cutting board, whatever will fit comfortably vertically. Use an offset spatula, if you have one, to spread your pieces of meat lightly with mustard. At the bottom edge, lay a piece of bacon, put a piece of pickle on top of the bacon and sprinkle 1-2 tsp onion across the bacon and pickle. Roll up each piece and skewer with a toothpick. Continue until all meat is prepared. At this point, you may have some pickle and/or onion left. Dump whatever you have into one of the bowls, and with any leftover mustard, pour the wine in the mustard bowl, stir and then pour into the other bowl. Heat two large fry pans on med/high heat with bacon fat. Roll each piece of beef in the flour, shake off excess and put in hot fat. Brown beef on all sides. Remove to plate. With a paper towel, blot any excess bacon fat out of pans..do not wipe out pans, because you want all the brown bits from frying. Pour one can of beef broth in each pan, and scrape up brown bits. Consolidate into the larger pan, and pour the bowl of leftover onion/pickle/mustard/white wine into the pan. Whisk in 2 tbsp. of seasoned flour, then add the rouladen back into pan. Simmer on low for 2-3 hours. Rouladen will be extremely tender, and some may even start to break in half. Serve with the gravy over mashed potatoes or egg noodles. Bon appetit!