3 lb. top round steak, sliced 1/2 inch thick, trimmed of all fat and pounded to 1/4 inch thick
6 tsp. Duesseldorf-style prepared mustard
1/4 c. finely chopped onions
6 slices lean bacon, each about 8 inches long
3 dill pickles, rinsed in cold water and cut lengthwise in halves
3 tbsp. lard
2 c. water
1 c. coarsely chopped celery
1/4 c. thinly sliced leeks, white part only
1 tbsp. finely chopped scraped parsnip
3 sprigs of parsley
1 tsp. salt
1 tbsp. butter
2 tbsp. flour

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 of 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 to 12 inch skillet, melt the lard over moderate heat until it begins to splutter. Add the beef rolls, and brown them on all sides, regulating the heat so they color quickly and evenly without burning. Transfer the rolls to a plate, pour water into the skillet, and bring it to a boil, meanwhile scraping in any brown particles clinging to the bottom and sides of the pan. Add the celery, leeks, parsnip, parsley, and salt, and return beef rolls to the skillet. Cover, reduce the heat to low, and simmer for 1 hour, or until the meat shows no resistance when pierced with a fork. Turn the rolls once or twice during the cooking period. Transfer the rolls to a heated platter and cover with foil to keep them warm while you make the sauce.

Strain the cooking liquid left over in the skillet through a fine sieve, pressing down hard on the vegetables before discarding them. Measure the liquid, return it to the skillet, and boil briskly until it is reduced to 2 cups. Remove from the heat.

Melt the butter in a small saucepan over moderate heat, and when the foam subsides, sprinkle in the flour. Lower the heat and cook, stirring constantly until the flour turns a golden brown. Be careful not to let it burn. Gradually add the reduced cooking liquid, beating vigorously with a whisk until the sauce is smooth and thick. Taste for seasoning and return the sauce and the Rouladen to the skillet. Simmer over low heat only long enough to heat the rolls through.

Serve the rolls on the heated platter and pour the sauce over them. Rouladen are usually served with boiled potatoes or dumplings.

Serves 6.