Roulards (Rinderrouladen)

1. 1

   Cut eye of round into thin slices and beat slices with tenderizer on both sides to thin out. Spread mustard onto the beef slices. Place bacon, pickle slice and onion slice onto the beef slices. Roll up and tie with string or carpet thread. Put oil in pan and heat (enough oil to brown meat). Brown meat thoroughly. Drain oil out and add enough water to cover. Cover pot and let boil. After it begins boiling, simmer, covered, about 1 1/2 hours. Mix flour and water with salt and pepper. Add to meat and sauce when at a boil and continue boiling until thick. Serves 4 to 6.

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