German Beef Rouladen(International Cuisine)

Lay meat out on cutting board.

Spread thin layer of mustard. From left to right, place a piece of bacon, a pickle spear, then a couple of thin pieces of onion.

Repeat bacon, pickle and onion all the way across the length of the steak.

Sprinkle with salt, pepper and paprika.

Roll up in tight roll; secure with toothpicks.

When rolls complete, braise in 5-quart Dutch oven and 2 tablespoons oil.

When rolls are nicely browned, add water to cover bottom (about 1 inch) and simmer meat on medium to low for approximately 1 to 1 1/2 hours, until tender.