Rouladen is RAD!

I know I just posted a dead deer recipe and some of you may not have any dead deer to cook, but rest assured this works on dead cows too. This stuff is great!! Thanks to my sister in law Suedee for sending it. . .

Here's the rouladen recipe: Slice the round steak or roast thin (about 1/4 in. Make sure it is a very lean cut of meat) cut into pieces about 4in. by 6in. and pound each side well. spread with mustard and salt and pepper. put a slice of raw bacon on meat and a thin slice of onion and roll up and secure with toothpicks or cooking string. brown in a little oil on all sides. Put in a dutch oven pot or slow cooker and add water or beef broth (I use water with beef broth base) and simmer 2-3 hours with a lid on the pot or in slow cooker on low all day. If the liquid gets low in the pot add more. It needs to cook until the meat gets tender. We also like to add mushrooms at some point. The broth becomes gravy so you serve the meat rolls with the gravy on the side. Let me know if you have any questions. It's not an exact recipe...just passed down in our family.