This is my family recipe. We usually just had it on special occasions, including Thanks Giving. But it's relatively simple and inexpensive and doesn't need to be reserved for holidays.
Beef sliced thin
. - This can be roasts cut thin, flank steak, sandwich steaks, I just get what's on sale.
Kosher dill pickle halves or quarters
Note: Do not
use salt. The bacon and pickles have more than enough.
Lay out the pieces of meat.
You can pound them if you want, but I don't bother.
Apply dry mustard and pat down
Add bacon, garlic cloves and pickle and ground pepper.
Roll up and bind with string, toothpicks or skewers
. If you're going to use skewers or toothpicks, always use the same amount on each roulade. This is for safety, as you'll know how many to pull from each one when it's time to serve.
I cook mine in a crockpot for 6-8 hours on low and add some pickle juice to the top for moisture and gravy. You can also let them simmer for a few hours in a pan on the stove or in the oven. I don't know the exact times and you'll have to add more liquid doing it that way.
Don't be tempted to add more spices. The pickle and bacon are full of flavor. Anything else would be overkill.
Some things to serve with this are the aforementioned spatzle, mashed potatoes, potato dumplings or egg noodles. Green beans go perfectly with this meal. You can make a gravy by adding flour, or starch or almond flour to the drippings. I just use the drippings plain.
Instead of a white starch, I had beet and apple salad.