My German friend taught me this dish, and my hubby has been requesting it weekly since!

 

Ingredients

4 slices top round beef, about 1/4 inch thick

Salt and freshly ground black pepper, to taste

4 teaspoons German mustard (substitute with Dijon or spicy mustard if needed)

4 slices bacon

1 onion, thinly sliced

4 small dill pickles, sliced lengthwise

1 tablespoon vegetable oil

1 cup beef broth

Préparations

Start by preparing the beef slices on a clean work surface. Use a meat mallet for tenderizing, if necessary, to achieve an even thickness. Season with salt and pepper.

Spread a teaspoon of mustard over each beef slice, then layer with a slice of bacon, onion slices, and a dill pickle.

Roll up the beef slices tightly, securing the edges to keep the filling inside. Use toothpicks or kitchen twine for this.

In a heavy-bottomed skillet or Dutch oven, heat the vegetable oil over medium-high. Brown the rouladen on all sides, then remove from the pan.