4-6 Roladen (beef steak that are very thin)
1 pkg. ham, thin sliced, or bacon, fat trimmed off
Kosher or dill pickles, sliced thin
1 whole onion, minced
1-2 garlic cloves, minced
Grey Poupon mustard
Paprika
Seasoning salt
Oregano
Salt and pepper (optional)
Toothpicks

Take Roladen steaks and season with seasoning salt, paprika, and minced garlic. Spread mustard on meat. Lay ham or bacon on steak along with pickles. Top with minced onions. Roll up steaks, tucking ends in and start inserting toothpicks making sure that it is well wrapped. Put about 2 tablespoons of oil in a Dutch oven and brown both sides of Roladen. Oil has to be hot when placing meat in pan.

Turn down heat and brown slowly for about 20 to 30 minutes. Add water and cover, continue simmering for about 1 hour. Turn every so often. Taste sauce and add seasoning, if needed. Beef bouillon is suggested. Remove meat from pan, add a little flour to water, then add to sauce mixture. Flour is used for desired thickness. Serve with red cabbage (Rot Kraut), mashed potatoes, and Boston Salad (Kopf Salad).