Categories: Beef, German 
      Yield: 4 servings 
  
      8    Beef, thin slices                 1/2 c  Onion; diced 
      1 ts Cornstarch                          1 tb Lemon juice 
           Mustard, prepared                   8 tb Oil 
      1 ts Paprika                                  Sour cream; (optional) 
      4 oz Bacon, uncooked; diced              1 c  ;Water, boiling 
      1 c  Tomato puree                             Creme fraiche; (optional) 
  
  Cut thin slices of roasting beef to around 4 x 6 inches off a roast. It is 
  best to cut the meat WITH the grain of the meat, so the slices will hold 
  together. Pound the slices lightly to flatten and tenderize them. Brush 
  lightly with prepared mustard. Then sprinkle the slices with salt and 
  freshly ground black pepper to taste.  In a small bowl mix together the 
  diced bacon and diced onions.  Spread the mixture on the meat slices. Then, 
  starting at the narrow end, roll up the meat slices and secure them with 
  skewers, toothpicks, or string. 
   
  Heat the oil in a heavy pot.  Brown the rolls well in the oil.  Add about 1 
  cup of boiling water to the pot VERY CAREFULLY! Cover the meat and braise 
  gently until done, about 2 to 2-1/2 hours.  Add water as needed to keep 
  level fairly constant.  When the meat is cooked, remove the rolls to a hot 
  plate and thicken the gravy with corn starch and season to taste. The sauce 
  may be seasoned with paprika, tomato puree, lemon juice, sour cream, and/or 
  creme fraiche. 
   
  Serve this with a potato or pasta dish. 
   
                                      --- per Mike Avery