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RINDSROULADEN 
4 thin slices beef, cut from shoulder
4 slices bacon, chopped
1 onion, chopped
1 tbsp. parsley
1 tbsp. prepared mustard
Flour for dredging
2 tbsp. butter
1/2 c. beef stock
1/4 c. red wine
4 spears sour pickle (optional)

SAUCE:

1 tbsp. flour
2 tbsp. cream
2 tbsp. beef stock
Salt, pepper, paprika to taste

Pound beef slices and rub with salt and pepper. Chop bacon, onion and parsley and mix with mustard. Spread mixture on beef; add pickle, if desired and roll up tightly. Tie with string.

Dredge rolls in flour and brown all sides in butter. Add stock and wine; cover and braise for 1 hour. Liquid should evaporate. Turn rolls again; remove from pan and remove string. Place on HOT platter while making Sauce.

To make Sauce: Add to drippings in pan, the flour, cream and salt, pepper and paprika to taste and beef stock. Stir until thickened and pour over meat.

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