|Top round steak||2 1⁄2 Pound, cut into 6 pieces, each 1/4" thick|
|Prepared mustard||6 Teaspoon|
|Sweet pickle gherkins||2 , chopped|
|Raw bacon slices||8 , diced|
|Raw onion||1 Medium|
|Fleisch marg||2 Tablespoon|
|Water||1 Cup (16 tbs)|
|Salt||1 1⁄2 Teaspoon|
|Red wine||4 Tablespoon (Alter Quantity As Per Requirement)|
|All purpose flour||3 Tablespoon|
|Cold water||1⁄4 Cup (4 tbs)|
Spread each piece of steak with 1 tsp. of mustard, just on one side.
In a bowl, mix the bacon, pickles and onion well together.
Divide into 6 portions and, with the back of a spoon or a spatula, spread the mixture along one end of each piece of meat.
Roll up each piece like a jelly roll and fasten securely with string or toothpicks (preferably string).
In a 12" skillet, over medium heat, in melted Fleischmann's Margarine, cook the meat until well browned on all sides.
Then add water, salt, sugar, pepper and reduce heat to low.
Cover and simmer for 1 1/2 hours, or until tender, turning only once.
Check the sauce and if it seems dry, add water and then add red wine near the end of cooking time.
Meanwhile, boil the rice towards the end of the meat's cooking time, and have the rice ready on a warm serving platter when the meat is done.
Remove meat from the skillet, but not the sauce.
Arrange the rouladen on the rice and keep warm in a low oven.
In a cup, blend the flour and water until smooth.
Stir the mixture well into the sauce juices in the skillet.
Cook over medium heat, stirring quickly and constantly until thickened.
Remove meat from oven, pour sauce over it and the rice.