1 1/2 lb. round steak, 1/4 inch thick, cut in strips
7 slices bacon
Few sprigs parsley
1 med. size onion
4 carrots
Mustard
1 (4 oz.) can mushrooms, save juice for pan sauce

One tablespoon each of cornstarch and flour dissolved in 1/4 cup water. The water for simmering Roulades should come to 3/4 the depth of the meat.

Pound beef with mallet until very thin. Dice carrots, bacon, mushrooms, and onions finely, mince parsley. Combine to make filling. Cover meat slies with mustard, then spoon filling on the mustard. Roll each slice and secure with toothpick, brown on all sides in bacon drippings. Add juice from mushrooms to water. Simmer 1 to 1 1/2 hours over low heat. Remove Roulades, add flour, cornstarch, water for thickening to skillet. Simmer until slightly thickened. Return Roulades to pan. Serve with noodles, dumplings or spaetzle. Serves 4-6.