German Beef Rouladen
Make a LOT of this and freeze!  Recruit a friend or spouse to help and make it in an assembly-line!
Ingredients - ingredients make enough for 4 servings
12 slices of round steak (See Step #2 below for cuts.)
olive oil
2 small or 1 large onion, diced 
3 or 4 carrots, diced
6 slices raw bacon
3 or 4 pickles, sliced thinly lengthwise
4 tbsp butter
mustard
salt & pepper to taste
2 - 4 cups water
2 to 3 tbsp flour for coating beef slices
cotton string or thread  (Use toothpicks if necessary.)
1/4 cup sour cream (optional)
2 tbsp cornstarch or flour for gravy
You can halve this recipe easily.  The ingredients above make enough for 4 people.  If you make this large batch, you will need 2 skillets or a skillet and a large pot or dutch oven.
Steps
  1. Saute' diced onions and carrots in olive oil until tender.  Set aside to cool slightly.
  2. Have the butcher cut beef top round into thin slices - about 1/2 inch thick.  Each slice should be about 6" by 4".  Pound out steak slices until fairly thin - about 1/4 to 1/8 inch thick.
  3. Season beef slices with salt and pepper.  Spread mustard on top of each.
  4. Put pickle, 1/2 slice of bacon, and a spoonful of carrots and onion mixture on top of each slice of beef.
  5. Roll up slices, securing with thread or string.  Yes, I know the picture above shows toothpicks holding the rolls.  Oh well.
  6. Put 2 to 3 tbsp flour on a plate.  Roll the rouladen around on the plate to coat with flour.  Shake off excess.
  7. Heat oil in large skillet and brown rouladen (beef rolls) well on all sides.  It's best to do this in small batches, so it's easy to turn them.
  8. Once the beef is browned, remove rouladen from skillet and place on a cookie sheet or plate.
  9. Add 1 to 2 cups of water to skillet and stir gently to mix in all the browned bits left in the skillet.  Again, if you are making this large batch, you will need to divide the rouladen between two skillets or a skillet and a large pot for cooking.
  10. Return rouladen to the skillet.  Bring to a simmer and cover with a lid.
  11. Simmer on low heat for about 1 & 1/2 hours, checking once in awhile.
  12. Remove rouladen to a platter.  Save juices in the skillet.
  13. Stir 1 to 2 tbsp cornstarch or flour into the skillet with the juices to make a gravy.   Stir slowly until thickened.  You can add a little sour cream, if you wish.
  14. Remove string or thread from rouladen.
  15. Serve over rice or potatoes with the gravy.