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ROLLADEN 
Old German recipe. (Bernd's favorite.)

6-8 slices beef (top round or top sirloin sliced thin 1/4")
2 onions, chopped
Mustard (Grey Poupon)
1/2 lb. bacon, chopped into sm. pieces
2 dill pickles sliced longways so you have 8 pieces (optional)
Salt & pepper

The beef slices should be about the size of your hand or a bit larger. Lay out all the pieces in front of you and salt and pepper them. Then thinly put on the mustard with a knife. Don't put on too much or it will be too spicy. Put on a tablespoon of onions and a tablespoon of bacon on each. Add a piece of the dill pickle if you wish and roll up the beef slices and secure with toothpicks or string. Make sure none of the inside ingredients can get out! You might have to roll the sides in a little first and then roll up the rolladen. You may put more onions in your rolladen if you wish.

Add a pat of butter to a skillet and brown slightly on all sides. Add 2 cups of water and cook covered over low heat for about an hour. You can also bake the rolladen in a covered roasting pan in the oven. When finished cooking, take out the rolladen and make the gravy from the pan drippings and water. Traditionally served with potato dumplings or boiled potatoes.

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