Roulade (Beef Birds)

1. 1

   Slice roast thin.

2. 2

   Sprinkle each slice with salt and pepper. Roll onion and bacon in beef and hold together with toothpicks. In a Dutch oven or heavy covered pan, brown in bacon drippings on high or medium heat.

3. 3

   Cover meat with water and cook until tender, but firm.

4. 4

   Cool; pour flour mixture into broth and thicken gravy. Serve with noodles or spaetzle.

No additional tips available.