Rouladen Mit Nudeln
(Beef Rolls With Egg Noodles Of Your Choice

prepared brown mustard

5 – 6 slices of bacon, cut in half

finely chopped onions

pickles, cut in quarters

small slices rye bread, cut in quarters

5 Tbs. bacon drippings

enough water or bouillon for simmering

10 – 12 slices of tender round steak, about ¼ inch thick (can be bought as braccioli in supermarkets).

Lay the slices of beef flat on a surface and season with salt and pepper. Spread 1 tsp. mustard over each slice, put 1 piece of bacon on the end of each slice, along with 1 Tbs. chopped onion, ¼ pickle, and ¼ rye bread. Roll the beef up tightly, making sure that it is well closed. Tie cotton thread around it to hold it securely. Heat bacon drippings in a heavy kettle or Dutch oven and add the beef rouladen. Sauté on all sides until nicely brown. Add water or bouillon. Bring to a boil and simmer for about 2 hours, adding water as necessary. Remove beef rouladen and place on a preheated serving platter. Mix cornstarch and sour cream and add to drippings. Stir continually and cook over moderate heat until boiling and cooked to desired thickness. Pour some of the gravy over the rouladen, and serve the rest on the side. (Serves 10 – 12).