Beef Rouladen

My Mother called this dish stuffed fillet mignon,
the fresh meat was ordered at the meat market was
really thin and flat and could be rolled like a jelly roll.

Ingredients:
6 strips bacon
1 lg. onion
2 carrots, grated
Fresh parsley, chopped
6 thin slices beef
Salt & pepper
garlic,minced
1 can beef consomme
1/2 c. dry red wine
2 tbsp. shortening
olive oil for frying
Flour

Directions:
Spread finely chopped bacon, onion, carrot
garlic and parsley on each slice of beef.
Salt and pepper.
Roll and secure with string or toothpicks.
Brown rouladen in hot olive oil in skillet.
Place rouladen in casserole,
cover with consomme and wine.
Simmer 1 1/2 to 2 hours at 350 degrees.
Remove rouladen, thicken gravy with flour.
Note: if desired rouladen may be covered with water
or plain gravy made from pan juices
in place of consomme and wine,
one teaspoon dill pickle chopped
may be added to filling.
Yield: 6 servings