A typically German recipe that is served with rice, noodles or boiled potatoes.  It is good with mashed potatoes as well.

4 (1/2 inch thick) slices beef top round  

salt and pepper

prepared mustard

3 onions, finely chopped

3 bacon slices, chopped

1 dill pickle or gherkin, sliced  

1 tbsp vegetable shortening

1 tsp tomato paste

1 generous cup meat stock

1 tbsp all purpose flour

Dry red wine

1.  Season beef with salt and pepper.  Spread beef slice with mustard.  Using about 2/3 the onion, spinkle onion, bacon and pickle over the mustard. 

2.  Roll up slices and secure with skewers or cooking string.

3.  Heat shortening in a medium skillet.  Add beef rolls; saute until well browned.  turn rolls occasionally.  

4.  Add remaining onion; suite until light golden brown.  Add tomato paste and stock.  Season to taste.

5.  Cover and simmer about 1 hour.  

6.  To thicken sauce, combine flour and a small mount of wine.  Stir flour mixture into cooking liquid.  Cook, stirring until slightly thickend.  

7. Remove beef rolls and serve with salad and other vegetables and chilled lager beer.  

Tip:  remove skewers or thread after plating — in case the rolls come loose.