Rump roast, have butcher slice 1/8" thick, against the grain *
Salt and pepper
Bacon, raw, 1 piece per slice of meat
Small onion, minced, 2 1/2 ounces
Dijon mustard, optional

Spread each slice of beef with a little mustard, if using; season with salt & pepper. Top each with 1 slice bacon. Sprinkle with a little of the onion. Roll each up to form a meat roll. Secure with toothpicks or string (my Grandma often uses thread). Brown these well on all sides in hot oil in a skillet, then place in a roasting pan. Cover the pan and roast at 350, just until you can smell them cooking; turn heat down to 300. Roast 2 hours, turning them once to brown evenly. Usually the pan is then de-glazed with hot water and gravy is made from it, but I just serve it with the pan juices. Be sure to remove the toothpicks, string or thread before serving.

The number of servings will depend on amount of meat
Can be frozen

* Grandma says to get 1/2 pound per person

Per Serving: 588 Calories; 37g Fat; 58g Protein; 1g Carbohydrate; trace Dietary Fiber; .5g Net Carbs

These are famous in our family and my 95-year-old Grandma still makes them occasionally. She serves them with mashed potatoes and red cabbage.

NOTE: If you use string or thread, be sure to only use 100% cotton. Cut pieces of thread about 2-3 feet long, then start at one end of a meat roll and wrap the thread around it until you get to the other end. There's no need to tie the end and it will be easier to remove later if you don't. Also, I made 16 rouladen and it took a 12 ounce package of bacon, using one whole piece of bacon, cut in half to fit, per roll.

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