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Beef Rouladen for 4 people

4 slices of very thin round steak as large as a hand
Dijon mustard
2-3 slices lean bacon
2 Heinz Sweet Gherkins per slice
2 large chopped onions
several Tbsp of sour cream

Spread all the round steaks out in front of you Season with salt
and pepper Generously cover each slice with Dijon mustard Layer
2-3 slices of lean bacon atop the mustard Julienne 2 Heinz Sweet
Gherkins per slice and stack at one end. Carefully roll up each
slice, making sure that gherkins do not slide out on side. Fasten
with large flat toothpicks and also close off ends or sides. Brown
rouladen in a skillet together with 2 large chopped onions. Once
browned on all sides and onions are caramelized, add hot water,
about an inch. Cover and simmer for about 2 - 2 1/2 hours, turning
meat from time to time. Make sure that enough water remains, possibly
adding more. About 1/2 hour before meat is totally done, add several
Tbsp of sour cream. I use non-dairy. I also like using a crockpot
for the simmering process, to avoid water evaporation. Cook on low
for about 3 - 4 hours. The meat will practically fall apart and a
heavenly gravy will surround it. Be careful to remove all toothpicks
before serving.


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