Hanne's Rouladen

For each person:

1 piece beef inside round extra thin
1 tsp mustard
1 slice pea-meal bacon (or back bacon/Canadian bacon), chopped
1 Tbsp chopped onion
1 Tbsp chopped dill pickle
salt and pepper
1 wooden skewer or toothpick

For cooking:

Crisco or similar fat that can get very hot for braising
Water
A little flour or cornstarch for thickening the gravy, or use gravy from a package

Note: you can get thin cuts of inside round at most grocery chains; sometimes it's called "rouladen".

Sprinkle meat with salt and pepper. Spread mustard across one side. Put chopped bacon, onion and pickle at one short end of the meat and roll it up. Fasten with skewer or toothpick.

Use a fairly large sauce pan, heat up the fat and brown the rouladen from all sides. Add a bit of water, enough to cover the bottom of the pot with about 1" of water. Bring to boil. Lower heat and let simmer for 60-90 minutes, adding water as needed.
(This is not an exact science; my cookbook says "90 minutes" but I always check after 60.)
Once the rouladen are done, remove, keep warm, and make gravy.
Good with potatoes and red cabbage or any vegetables you like.

Number of Servings: 1

Recipe submitted by SparkPeople user KARATE_KID.