Rolladen
         
                                     German Stuffed Beef Rolls
         
         
         Makes 4 to 6 servings
         2    pounds boneless beef
          round steak, about 1/2
          inch thick
         Salt and pepper to taste
          2 tablespoons yellow
          mustard
         3    slices lean bacon,
          halved
         1    medium onion,
          chopped
         1/4 cup coarsely chopped
          fresh parsley
         3    dill pickles, halved
         2    tablespoons vege-
          table oil
         11/4 cups water
         1/2 teaspoon salt
         
         1/4 teaspOon pepper
         2    tablespoons cold water
         1    tablespoon flour
        
         Place the beef between 2 sheets of waxed paper, and using a
         wooden mallet, pound to a thickness of about ¼ inch. Cut
         pieces that measure approximately 7 inches long by 4
         inches wide. Lightly sprinkle salt and pepper on each.
         Then spread a teaspoon of mustard on each piece. Place a
         half strip of bacon down the center of the beef, then sprin-
         kle with a bit of chopped onion and parsley.   
        
         Place half a pickle on the narrowest end of the beef section,
         and roll it up in the beef. Secure it with toothpicks and set
         aside until all rolls are made.
         
         Heat the oil in a skillet over medium heat until hot. Place
         the rolls in the skillet, add the water, and sprinkle the rolls with the 
         ½ teaspoon salt and ¼ teaspoon pepper. Heat to
         boiling, then reduce the heat and simmer, covered, for
         about 1 hour.
         
         Remove the Rinderrouladen to a warm platter and keep
         warm. Add enough water to the liquid in the skillet to
         make approximately 1 cup. In a small bowl, mix the cold
         water with the flour, and blend until smooth. Add it to the
         cooking liquid, then heat to boiling, stirring constantly,
         until the gravy has thickened. Pour over the Rindet-
         rouladen and serve.