3 lbs. top round steak

Slice round steak 1/2 inch thick, trim all fat and pound 1/4 inch thick.

6 tsp. Dusseldorf-style mustard (Grey Poupon)
1/4 c. finely chopped onion
6 slices lean bacon, each approximately 8 inches long
3 dill pickles, rinsed in cold water and cut lengthwise into 1/2's
3 tbsp. fat (lard-butter-oleo)
2 c. water
1 c. coarsely chopped celery
1/4 c. thinly sliced leeks, white part only
1 tbsp. finely chopped, scraped parsnip
3 parsley sprigs
1 tsp. salt
1 tbsp. butter
2 tbsp. flour

(Or in a pinch use real bacon bits).

Cut the steak into 6 rectangular pieces about 4 inches wide and 8 inches long. Spread each rectangle with a teaspoon of mustard, sprinkle it with 2 teaspoons onions and place a slice of bacon down the center. Lay a strip of pickle across the narrow end of each piece and roll the meat around it, jelly roll fashion, into a cylinder. Tie the rolls at each end with kitchen cord.

In a heavy 10-12 inch skillet melt lard over moderate heat until it begins to sputter. Add the beef and brown them on all sides. Transfer the rolls to a plate, pour the water into the skillet and bring to a boil, scraping any brown particles off the bottom. Add the celery, leeks, parsnip, parsley, and salt, and return the beef rolls to skillet. Cover, reduce heat to low and simmer for 1 hour; turning the rolls once or twice. Transfer the rolls to a heated platter and cover with foil to keep warm.

Strain the cooking liquid left in the skillet through a fine sieve, pressing down hard on the vegetables before discarding them. Return the liquid to the skillet. Melt the butter in a small saucepan and when the foam subside sprinkle in the flour. Lower the heat and cook, stirring constantly until the flour turns golden brown. Gradually add cooking liquid, beating vigorously with a whisk until smooth and thick. Return sauce and Rouladen to skillet-simmer until rolls are heated through.

Rouladen is often served with red cabbage, boiled potatoes or spatzel. Serves 6.