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“This German dish has a flavor not unlike pot roast. Sometimes a thin dill pickle spear in rolled up inside. Other flavor variations include adding paprika, tomato puree, sour cream or lemon juice when you thicken the gravy. All are yummy. I suspect that after browning a crock pot would work well too.”
2hrs 10mins

Ingredients Nutrition


  1. Spread the beef slices lightly with the prepared mustard. Season with salt and pepper.
  2. Mix together the onion and bacon. Spread 1/4 of this mix on each slice of beef.
  3. Starting at the short end, roll each slice up and secure with a skewer or tie with thread.
  4. Heat the oil and brown the rolls well on all sides.
  5. Carefully pour in 1 cup of boiling water. Cover and simmer slowly for 2 to 2 1/2 hours, adding additional water as it cooks away.
  6. Mix the cornstarch with 1 T cold water and thicken the sauce. (the larger amount of cornstarch will result in a thicker sauce).
  7. Season to taste and serve.

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