Rinderrouladen
(Serves 6)

2 1/2 lbs round steak, thinly sliced (about 1/4 inch thick)
6 slices bacon, diced
2 large onions, minced
generous handful minced parsley
salt and pepper
flour
3 TBS butter or bacon fat
1 onion, minced
1 carrot, sliced
1 cup water or beef stock
1/2 cup sour cream (optional)
1 to 2 TBS tomato puree (optional)

The round steak should be pounded to almost paper-thinness. Slices should then be cut into pieces approximately 3 inches wide and 5 inches long. Fry the bacon slowly with the minced onion and parsley until vegetables are soft but not browned. Sprinkle one side of each meat slices with the salt and pepper and spread with bacon-onion parsley mixture. Roll meat tightly and tides with kitchen string. Dredge each roll in flour. Heat fat in a shallow wide fireproof casserole with a tight fitting lid. Brown rolls lightly. When meat has been browned, add minced onion and carrot and brown slowly. When vegetables are brown, place beef rolls on top of them. Add water or stock. Cover, bring to a boil, reduce heat and simmer very slowly for 1 1/2 hours. Add liquid if necessary as meat cooks. Skim excess fat from surface and stir in sour cream and tomato puree. Check seasonings. Serve at once.