ROLADEN

Roladen is Justin's favorite German dish.  Beef rolls with bacon, onion and a slice of dill pickle in them and cooked in brown gravy and served over noodles -- definitely comfort food.  Serve it with the creamy cucumber salad, Electra's red cabbage and of course hot rolls, and you will have people moaning throughout the meal -- I promise.  Update:  Logan did a big favor for me recently, and I told him I owed him the meal of his choice.  He picked Roladen!  My boy loves German food.

Top round steak – 6 long slices about 12” long as thin as butcher can cut it
1 lb. bacon, diced into ½” pieces
1 red onion, finely chopped
Claussen dill pickle spears, cut into quarters
Kitchen twine
½ stick butter
1/3 c. flour
4 c. hot water
1 t. Kitchen Bouquet
Pepper, garlic salt to taste
TB beef bouillon
Egg noodles, boiled, salted and buttered

Lay meat out flat and season to taste with salt, pepper and garlic salt. Put bacon, onion, and a pickle spear on each piece of meat from top to bottom of narrow side of meat. Roll up jellyroll style and wrap with twine to keep closed, tucking ends inside.

Melt butter in large Dutch oven and brown beef rolls on all sides. Remove from pan and take off twine. To butter add flour and brown like a rue. When it’s golden brown slowly add hot water and Kitchen Bouquet, seasonings, and bouillon, stirring constantly with a wire whisk. Put rolls back in gravy, cover and simmer on low heat, about two hours or until meat is tender.

Serve over egg noodles.