Ground Round Rouladen
|Ground round||2 Pound|
|Fine soft bread crumbs||2 Cup (32 tbs)|
|Evaporated milk||1⁄2 Cup (8 tbs)|
|Prepared mustard||1 Tablespoon (Adjust Quantity As Needed)|
|Green pepper||1⁄2 Large|
|Finely chopped onion||1⁄2 Cup (8 tbs)|
|Bacon slices||4 , halved|
|Beef bouillon||1 Can (10 oz)|
|Water||1⁄2 Cup (8 tbs)|
|Dry red wine||1⁄2 Cup (8 tbs)|
Combine the ground beef, crumbs, eggs, milk, salt and pepper well and divide into 2 parts.
Pat each part into a 10-inch square on waxed paper or foil and spread with mustard.
Cut each square into quarters.
Cut the green pepper into 16 thin strips and quarter the dill pickles lengthwise.
Place 1 tablespoon onion, 2 strips of green pepper, 1 slice dill pickle and 1/2 slice bacon near the edge of each ground beef quarter.
Roll ground beef mixture around the filling, shaping and patting to form a smooth roll.
Brown carefully in small amount of fat over medium heat.
Do not turn rolls until crust forms on bottom.
Drain off excess fat.
Combine remaining ingredients and pour over the rolls.
Cover and simmer for 35 to 40 minutes.
Transfer rouladen to a platter and thicken pan liquid as desired.
Pour over rouladen to serve.
May be made a day in advance and reheated.
Rouladen freeze well.