ROULADEN
( by Virginia Stiffel )

2-3 # round steak
1/2-3/4 # ground chuck
dill pickles, slivers
bacon grease

Have your butcher slice round steaks thin (about 1/2 inch thick) and run through a meat tenderizer.
Pound steaks at home thin and cut into 3 X 4 inch rectangles.
Press raw chuck in center, add slivered dill pickle and roll widthwise Secure with a toothpick.

Sear in bacon grease until browned on all sides.
Add water to cover 3/4 full.
Simmer for 1 1/2 hr until tender.

Strain juice and return rouladen. Serve with spaetzle or dumplings.

Virginia Stiffel