Recipe: Re: Rec: Rouladen/Beef Rolls

Hi Betty;
This is a recipe from an old German cookbook.
ROULADEN (Beef Rolls)
2 lbs. top round of beef, thinly sliced, or 1 flank steak, sliced horizontally.
4 slices bacon, diced
3 dill pickles, sliced lengthwise
1 tsp. mustard
pinch of marjoram
2-3 Tbsp. flour
2 Tbsp. fat
2 cups beef broth
The meat should be cut into 4-6 thinly sliced portions in rectangular shape.
Pound each with mallet or edge of plate until quite thin and all tissues have been broken down. Place bacon, pickle slices and mustard over each. Sprinkle with marjoram. Roll up, dredging outside of each roll with a little of the flour. Secure rolls with toothpicks. Saute in hot fat in a skillet until well browned on all sides.
Transfer to a casserole. Add remaining flour to the pan drippings, cook a few seconds, then slowly add the beef broth. Simmer until thickened. Pour over meat in casserole. Cover tightly, simmer 1 1/2 hours or until tender. Excellent when cooked ahead and reheated in its gravy. Makes 4-6 servings.
Sometimes the dill pickle is omitted and instead sauerkraut is piled inside each roulade. About 1 cup sauerkraut will be needed.