Posted by: John - DenverColorado on Wed, Nov 10, 99 at 23:32

Rouladen

8 rouladen (beef steaks), 3/16" thick
1/4 cup mustard
1/4 cup horseradish
salt & pepper
4 slices bacon, chopped
1 1/2 onions thinly sliced
oil
1/2 cup red wine
1 cup beef stock

Pound rouladen with mallet until very thin - almost falling apart.
Mix Mustard and horseradish together and spread on meat. Sprinkle generously with salt and pepper. Lightly sauté bacon and onions then place on meat. Roll each piece up tightly, folding ends. Secure with toothpicks.

Heat oil in large skillet and brown meat very well. Add "whine" and stock to cover and simmer, covered, for 2 to 2 1/2 hours, adding liquid as required. Reduce sauce slightly before serving.