Rouladin

My sister-in-law comes from a German heritage, and they make Rouladin for Christmas dinner and other special occasions. She gave me the basics, I threw it together, and it was a hit in our house. You can never go wrong when there is bacon involved.

INGREDIENTS:

Rouladin (The cut of beef, in your meat department)
Bacon
Mustard
Steak (or any favorite mix of) spice
1 onion, peeled and quartered (Or small pickles, if you prefer)
I can of condensed beef broth
Toothpicks (Not an "ingredient", but necessary)
2 Tbsp butter or margarine

DIRECTIONS:

Lay out the Rouladin. I tend to use cookies sheets for the layering process. Drizzle mustard over the surface and sprinkle your spice of choice over top.

Lay bacon on the Rouladin to cover the surface. Place the onion quarter (Or pickle) on one end of the layers and roll it up. 

Use two or three toothpicks to secure everything.

Place a frying pan on medium heat and melt the butter/margarine. Sear the Rouladin on all sides. 

Add the beef broth and matching can of water, put on the lid, and simmer on medium-low for about two hours. I usually flip them once during the simmering process.

They fall apart with a flick of a fork.

Serve with your sides of choice (We love mashed potatoes), and enjoy!