GERMAN STYLE BEEF ROULADEN Serves 4-6

4 Tbsp. Dijon or course grained mustard

1 Tbsp. bottled or fresh grated horseradish (optional but sooo very good)

1 1/2 to 2 lb. thinly sliced round steak or flank steak punded very thin to 3 inch wide by 4 or 5 inch long strips

Salt and pepper to taste but use salt sparingly

8 extra lean bacon strips (remove excess fat)

1 onion finely chopped

1/3 cup or more fresh chopped Italian parsley (do not use dried)

3 Tbsp. vegetable oil or shortening

4 cups rich beef broth

1/3 cup flour

1/2 cup water

METHOD:

Combine mustard and horseradish. Season the beef strips with salt and pepper. Slather 1 Tbsp of the mixture onto beef slices using all of the mixture.

Top with 1 slice bacon, 2 Tbsp. chopped onion and 1 Tbsp. parsley.Roll beef strips and secure with a toothpick or two.

Brown well in a heavy skillet or Dutch Oven in vegetable oil. Remove rolls and keep warm . Without draining the skillet, add beef broth and heat to boiling.

Place the beef rolls into a Dutch Oven or Crockpot, pour the broth over the rolls, cover and cook til tender.

For Dutch Oven, place in a 325 oven for 2 hours or til rolls are very tender.
For Crockpot, cook on high for 1 hour then on low for 3 hours or til very tender.

Thirty minutes before done, combine the flour and water adding to the broth in the pot. Mix well, cover and continue cooking til done.

NOTE: I like the taste of gravy with sour cream so if you do too, add 3 Tbsp. after adding the flour/water mixture . This is good with sliced and sauteed mushrooms added to the gravy. Not traditional but very good.

Serve with creamy mashed potatoes and a mild flavored vegetable.