2 lbs. round steak 1/4 inch thick
3 tbsp. prepared mustard
1/4 c. minced onion
4 strips bacon cooked and cut in half
8 thin strips dill pickle
18 oz. tomato sauce
1 tbsp. Worcestershire sauce
1 tsp. beef bouillon
1 tbsp. brown sugar
1/4 c. red wine

Cut meat into 8 strips. Spread each strip with mustard. Put 1/8 of the onion, 1/2 bacon strip and 1 pickle strip on each steak. Roll up and tie each bundle with kitchen string. Coat roll ups or rouladen in flour, salt and pepper. Brown in hot oil. Remove. Drain off oil.

Combine tomato sauce, Worcestershire, bouillon, sugar and wine. Place browned rouladen into the sauce. Simmer 1 1/4 hours. Remove meat. Remove cords. Thicken sauce if necessary. Serve over hot noodles. Serves 4.