Approximately 3 pounds top round beef cut into 6 rectangular pieces about 4 inches wide and 8-10 inches long and pounded to 1/8 to 1/4 inch thickness. Some stores carry beef cut for roulades.

6 tsp. mustard (hot)
1/3 c. chopped onions
1/3 c. chopped parsley
6 slices lean bacon
3 lg. dill pickles
2 tbsp. butter
3 tbsp. olive oil
2 c. water
1 c. coarsely chopped celery
1/4 c. thinly sliced leek
1/2 tsp. salt
1-2 tbsp. sour cream (optional)
2 tbsp. flour

Spread 1 teaspoon of mustard over each rectangle of meat. Cook onions and parsley in butter for a few minutes (do not brown). Spread this mixture over meat rectangles. Cut bacon and pickles into strips about 1/2 inch wide and 3-4 inches long and distribute over the meat. Roll the meat around it, jelly roll fashion. Tie the rolls crosswise with kitchen cord (I use dental floss).

Melt lard in heavy skillet, add the beef rolls and brown there on all sides. Transfer to platter. Pour water into skillet, bring to boil, scraping any brown particles. Add celery, leeks and salt. Return beef to skillet and simmer for 1 hour or until meat is done. Turn rolls once or twice during cooking. Transfer to heated platter, cover with foil to keep warm, while you make gravy.

Strain liquid, pressing vegetables through fine sieve before discarding them. Melt 1 tablespoon butter in small saucepan, sprinkle in the flour, stir until golden brown. Gradually add cooking liquid, stir until smooth and thick. May add sour cream. Taste for seasoning. Return roulades and sauce to skillet and simmer just long enough to heat rolls through. Serve. Rouladen are often accompanied by red cabbage and Spaetzle or dumplings.