German Steak Rolls

By Nyneve

"A childhood favorite from Dad Runge." -- Nellie Rebokus Runge.

Ingredients

• 3 pounds bottom round beef
• Salt and pepper to taste
• 2 dill pickles cut into 8 strips each
• 1/4 pound salt pork, sliced in strips
• 1/2 large yellow onion, thinly sliced
• Kitchen twine
• 1 cup water
• 2 tablespoons shortening
• 3 tablespoons flour
• 1/3 cup light cream

Preparation

Step 1

Partially freeze meat until firm enough to slice into thin steaks (about l/8-inch thick). Spread meat on work surface and season with salt and pepper. At narrow end of each piece of meat place a wedge of pickle, a strip of salt pork and a bit of onion. Roll steaks, jelly-roll fashion, starting at filling end. Tie firmly through center, bedroll fashion, with string.

Melt shortening in fry pan and sear rolls all around. Move rolls to oven-proof casserole. Deglaze fry pan with 1 cup water and add to casserole. Add enough water to just cover meat. Cover casserole and bake at 350°F for
1 hour and 15 minutes.

Move rolls to serving dish and keep warm. Add enough water to casserole to make 2 1/2 cups liquid. Blend in flour. Bring to boil, stirring, and simmer about 3 minutes. Adjust seasoning. Add cream to gravy,then pour over meat in serving dish. Serve with noodles or plain boiled potatoes.