Oma's Traditional German Rouladen (Rinderrouladen)
Recipe: https://recipestripper.com/recipes/77a29ceb-3c20-4262-a230-ded42507935b
Original source: https://www.quick-german-recipes.com/beef-rouladen-recipe.html

Ingredients
- 6 slices beef top round (see hints below)
- salt and freshly ground black pepper, to taste
- regular or Dijon mustard to taste
- 3 slices (90 grams) lean bacon, cut into pieces
- 3 garlic dill pickles, sliced
- 1 (150 grams) onion, sliced
- 2 tablespoons (30 grams) butter
- 1 - 2 cups (240-480 milliliters) hot water
- 1 - 2 tablespoons (8-16 grams) cornstarch

Instructions
1. Gently pound the meat until it is about
⅛- to ¼-inch thick. Be careful not to put
holes in the meat. The larger the slice,
the easier it is to roll up.
2. Season the thinned slices with salt and
pepper. Spread a thin layer of mustard
on top of each slice.
3. Place the bacon, pickles, and onions on
one end of each slice.
4. Roll up the slices, tucking the ends in.
Secure each roll with a skewer, wooden
cocktail pick, or string.
5. Heat the butter in a large frying pan
over medium heat. Brown the rouladen
well on all sides. Do this in small batches,
if necessary, so as not to crowd them in
the pan. Add extra butter, if needed.
6. Once the rouladen are well browned,
remove them from the pan. Then add
the hot water to the pan, gently stirring
up the browned bits. Return all the
rouladen and any accumulated juices to
the pan, bring to a simmer, and cover.
7. Simmer gently for about 1½ hours.
Remove the rouladen.
8. To thicken the gravy, combine the
cornstarch with a little cold water and
stir it into the simmering liquid until
slightly thickened.
9. Season the gravy to taste with salt and
pepper.
10. Remove the skewers, picks, or thread
from the rouladen.
11. Ladle the gravy over the tender beef
rouladen to serve.