Traditional beef roll

Ingredients:

• 4 long thin pieces of top round steak
• 0.5 cup hot brown mustard
• 2 pickled cucumbers, sliced ​​into thin circles
• 1 large onion, thinly sliced
• 0.5 cup chopped fried bacon
• 1 package (960 ml) beef broth
• 2 potatoes, thinly sliced
• 1 cup flour
• 1 cup melted butter

Preparation:

1. Preheat oven to 190°C.
2. Place each piece of meat on waxed paper and pound with a tenderizer; season with salt and pepper and generously spread each piece with hot mustard.
3. Place about 5 slices of pickles, some onion, and 1 tablespoon of fried bacon on the wide side of each piece of meat. Fold the sides inward and roll the meat up like a burrito.
4. Brown the rolls on all sides in a frying pan. Place them in a large saucepan with beef broth.
5. Place raw potato slices between the rolls so they fit snugly in the pan. This will help the rolls stay in place without needing to be tied with string. Cover and simmer in the oven for about 45 minutes.
6. Prepare the gravy. Mix the flour with butter. Gradually stir the butter mixture into the cooking liquid in the pan where the meatloaf was simmered until it thickens. Serve the meatloaf with red cabbage and potatoes or spaetzle. You can also serve the potatoes from the pan with the meatloaf as a side dish.