Rouladen
from Alicia
Here is my Oma's Rouladen recipe passed to me through my mom.

4 Rouladen Beef, which is top or bottom round, about 1/4-1/2 thin (or veal). I make it with very thin cuts of beef, which I then further pound out to make tender

Salt and pepper rouladen

Filling:
a few slices (not too fat) bacon
about 1/2 dill pickle or (optional) some mushrooms (I do not use mushrooms, my mom does)
Finely chopped onion

1. Mix filling and spread on rouladen. Roll out and tie with string or secure with tooth pick
2. Sear Rouladen in frying pan with butter or oil. Remove from heat.
3. In same pan heat one onion chopped until slightly tender, add a chopped tomato and heat through.
4. Mix together some water and about 1 tbsp flour or cornstarch and mix in with veggies
5. Then add enough beef broth to veggies to cover rouladin and heat
6. Add Rouladin and lett simmer/braise covered for about an hour or so until meat is tender.

Note to cooks - My Oma's recipes are notoriously unclear and apparently missed steps in translation. My mom's recipe does not call for any liquid, but instead, after sauteeing the veggies she mixes in some cornstarch and water to create a gravy (using the liquid from the tomato).

The first time I tried to make Rouladin, I had trouble getting enough liquid to make a gravy, so I started adding beef broth. This takes a bit longer in the end, but produces a nice and tender final product.

This is super yummy served over Spatzle.