ROULADEN

Steps:

• Fry the chopped bacon in a very large skillet, with the carrot.
• Cook until bacon is done.
• Drain the bacon and carrot thoroughly, but leave 1-2 Tablespoons of fat in the skillet.
• Mix the bacon, onion, carrot, mustard, and minced pickle.
• Add the rye seeds if you are using them.
• Lay one london broil fillet flat on a large plate.
• Spread one teaspoon of the mix thinly on the fillet, spreading to within 1/4" of the edges.
• You may have to use a little more or a little less.
• Starting from a narrow end, roll up the steak fillet.
• Fasten at end with a toothpick.
• Continue until all the steak has been used.
• If you have any small pieces of steak left over, chop them very finely and set aside.
• Heat the bacon grease, and place the steak rolls in the skillet.
• If there are any steak bits, add them to skillet.
• Brown on each side.
• When browned, add the water to the skillet.
• Cover.
• Turn to low and simmer one hour.
• At the end of the hour, remove the rouladen from the pan to a plate and keep warm.
• Put the flour or cornstarch in a cup, shaker, or blender container and add 1/2 cup liquid from the skillet.
• Mix until there are no lumps.
• Turn the heat under the skillet to high and let the liquid in the skillet return to a boil.
• Stir in the flour/cornstarch mix, and continue to stir as the liquid thickens.
• As soon as it is the consistency you like, put the rouladen back in for 5 minutes, rolling to coat with gravy.
• Serve on a large platter with gravy on the side.