8 sirloin tip sandwich steaks
8 thin sliced wedges of dill pickle
8 sm. wedges thin sliced onion
4 slices bacon, cut in half
2 tbsp. oil
1 cube beef bouillon
3 tbsp. flour
1 c. water
Salt & pepper to taste

Lay 1 piece of meat flat; place 1 slice of pickle, 1/2 strip of bacon and 1 onion wedge on top of meat. Roll filling up in beef; secure with toothpicks. Repeat procedure with each slice of meat.

Heat oil in heavy skillet over medium heat; sear meat rolls evenly on all sides and remove when browned. Add enough water to skillet to bring liquid level to about 1/2"; dissolve bouillon in the water; return meat to skillet and simmer, covered on very low heat for 1 1/2 to 2 hours, or until meat is tender. Add water if necessary as meat cooks.

Remove rouladen to warm platter; make a paste of the flour and 1 cup water; add a little of the liquid in the skillet to the paste; mix thoroughly, then carefully add the paste mixture to the liquid in the skillet. Check seasoning, adding salt and pepper as necessary; serve thickened gravy separately.