|Beef round steak||1 3⁄4 Pound|
|Prepared mustard||6 Tablespoon|
|Chopped onion||6 Tablespoon|
Season steak with salt and pepper.
Pound 1/4 to 1/2 inch thick with meat mallet.
Cut into four 3 x 6-inch strips.
Spread 1 1/2 tablespoons mustard on each strip.
Layer each strip with 1 1/2 tablespoons onion, 1 slice bacon and 1 dill pickle.
Roll to enclose filling; secure with wooden pick.
Place in heavy saucepan.
Cook, covered, over low heat for 2 1/2 to 3 hours or until beef is tender, turning occasionally.
May add water if rouladen becomes too dry.
Serve with buttered spaetzle or noodles.