INGREDIENTS

INSTRUCTIONS

Pound steak to 1/4" thick. Cut into 6 rectangular pieces about 4
inches wide and 8 inches long. Spread each with a teaspoon of  mustard,
sprinkle i with 2 teaspoons onion, and place a strip of  bacon down the
center. Cut pickles in half lengthwise. Place one half  of a pickle
across the short end of the rectangle. Roll meat up  jellyroll style
around the pickle to form a cylinder. Tie rolls at  each end with
kitchen cord.  On medium high setting, heat the vegetable oil in a
heavy 10 to 12  inch skillet. Add the beef rolls and brown them on all
sides,  regulating the heat so they color quickly and evenly without
burning.  Transfer the rolls to a plate, pour the water into the
skillet and  bring it to a boil, meanwhile scraping in any brown
particles  clinging to the bottom and sides of the pan. Add the celery,
leeks,  parsnips, parsley, and salt. Return the beef rolls to the
skillet.  Cover, reduce heat to low, and simmer for 1 hour, or until
the meat  shows no resistance when pierced with a fork. Turn the rolls
once or  twice during the cooking period. Transfer the rolls to a
heated  platter, cover with foil to keep them warm. while you make the
sauce.  Strain the cooking liquid left in the skillet through a fine
sieve,  pressing down hard on the vegetables before discarding them.
Measure  the liquid, return it to the skillet, and boil it briskly
until it is  reduced to 2 cups. Remove from heat. Melt the butter in a
small  saucepan over moderate heat, and when the foam subsides sprinkle
in  the flour. Lower the heat and cook, stirring constantly, until the
flour turns a golden brown. Be careful not to let it burn. Gradually
add the reduced cooking liquid, beating vigorously with a whisk until
the sauce is smooth and thick. Taste for seasoning and return the
sauce and the rouladen to the skillet. Simmer over low heat only long
enough to heat the rolld through. Serve the rools on a heated platter
and pour the sauce over them. Rouladen are often served with red
cabbage and dumplings or boiled potatoes. NOTES : I sometimes make it
as written, but often omit the parsnips, celery and leek. I also have
a heavier hand with the onion. This recipe makes killer gravy for
mashed potatoes.  Posted to MC-Recipe Digest V1 #328  From: Dianne
Larson Ward <dianne@paccom.com>  Date: Wed, 04 Dec 1996 02:47:01 +0000

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 808
Calories From Fat: 633
Total Fat: 70.5g
Cholesterol: 166.1mg
Sodium: 679mg
Potassium: 706.1mg
Carbohydrates: 5g
Fiber: 1.9g
Sugar: <1g
Protein: 39.4g