1 lb. sliced Rouladen meat (equal to 4 servings)
1 med. sliced onion
1 med. diced onion
1 lb. sliced mild cheddar cheese
German mustard
sour pickles sliced long ways
1 pkg. brown gravy mix
2 beef bouillon cubes

Pound the rouladen meat on both sides with salt and pepper, the sides facing up. Spread mustard on meat, place onion, bacon and pickle and then roll very tight. Use tooth picks to keep secure and make sure the roll will not come undone.

Brown in oil on all sides, remove from pan. Lightly brown the diced onion, add 4 cups water with 2 beef bouillon cubes and 1 package brown gravy mix. Place meat in a pan so that all the rouladen rolls will touch the bottom and pour gravy mixture over to cover rouladen. Cook 3 hours on top of stove, turn often.