Deutsche Rouladen

Ingredients:
4 thin slices of beef, cut from Top Round (tell butcher)
regular mustard, not spicy
4 thin slices of lean bacon
little Gherkins
2 onions, medium size, cut up in small pieces
toothpicks, or some thread to hold it all together
Salt and Pepper

Preparation:

Put Salt and Pepper on the slice of beef
Shmear the mustard the piece of beef
Add the bacon, lengthwise, the gherkin and the onions
and roll up very tight.
You can hold it all together with some thread (which you have to remove
before serving, that is usually how I do it) or use some toothpicks.
Brown in some oil for about 5 - 10 minutes, lower heat, then add water
so the meat is covered. Slowly simmer for about 1/2 hour.
it is a good idea to make the Rouladen a day before, then take off the
thread when they are cold, then prepare the gravy.
Gravy: There are two ways: either mix some water and flour and thicken the broth, or use a Knorr mix "brown sauce", that is what I usually do and I mostly
have this on hand. But if you don't, flour and water will do.

This dish is often served with "Knoedel" , Spaetzle or mashed potatoes.
The gravy is excellent because of all the good ingredients of the Rouladen.
Served with a green salad.