Rouladen (German Rolled Steak)

12 slices of top round steak, about 8” in diameter and ¼” thick. (come pkg very thin)
Grainy Dijon Mustard
1 med onion quartered
2 dill pickles halved and then quartered (Clausin’s are best)
6 slices good bacon cut in half
Salt and pepper
Cooking twine

1 quart good beef stock, low sodium
1 cup red wine
2 bay leaves
3 cloves crushed garlic
6 TBS butter
8 TBS flour

After you pat dry the meat, pound thin with meat pounder and plastic wrap and put each slice on the counter and sprinkle with salt and pepper. Then spread some mustard on each slice and add 1 slice of bacon down the center, then 1/2 pickle and 1/4 onion toward the top end. Roll end to end and tie with cooking twine as if to make a package.

Pat dry again and brown in a pan just large enough to hold all rolls side by side. Turn until nicely browned. Place in crock pot and add 1 quart good quality beef stock, red wine, bay leaves, crushed garlic. Cook on high 4 hours until meat is fall apart tender. Remove from stock and place on serving platter, drizzle with a bit of stock to keep moist and tent with foil.

Melt butter in medium saucepan and whisk in flour to make a roux. Cook, whisking constantly until roux is medium blonde. Remove bay leaves and slowly pour in cooking liquid and cook until smooth and thickened. You may wish to strain to remove any lumps. Add 2 TBS grainy mustard and serve with mashed potatoes and rotkohl.