– 1 ½ Lbs thinly sliced top round beef roast – Salt and pepper – 6 Tablespoons mustard – ½ onion, sliced – 6 Dill pickles spears – 4 Tablespoons butter – ¼ cup all-purpose flour – 1 quart beef stock

Lay meat out. Salt and pepper both sides.

Spread mustard over one side of laid out meat

Lay a strip of bacon for each slice,

Add Onion

Add Pickle

Tightly Roll Up

Tie three threads per roll

Trim twine if you want

Brown each side In oiled and heated pan

Add butter and make roux with flour

Slowly add beef broth

Bring to simmer to thicken, Turn to medium-low, Re-add rouledan

Cover and simmer for 1.5 hours

Remove and serve. Add Gravy to taste.

Use and Serve with potatoes or Spaetzle.