Fox & Hounds Rouladen

4 pieces of round steak, cut for rouladen (about 10 ounces each)
4 tablespoons yellow mustard
4 slices cooked bacon (non-smoked works best)
4 pickle spears
4 slices onion (cut about 3/8 inch thick)
4 long slices green bell pepper
2 quarts water
1/4 cup beef base
1 tablespoon granulated garlic (about)
1 tablespoon onion powder (about)
1 1/2 teaspoon black pepper (about)
Roux (1/4 cup melted butter cooked with 1/4 cup flour for 2 minutes)

Spread each piece of meat with 1 tablespoon mustard, then top with a slice of bacon, a pickle spear and a slice of onion and green pepper. Roll up tightly and secure with 2 toothpicks.

Preheat oven to 450 degrees. Set rouladens, seam side down, in small roasting pan or oven-proof dish that is at least 4 inches high. Roast, uncovered, in preheated oven, 15 minutes or until brown. Remove from oven, but maintain oven temperature.

Combine remaining ingredients and pour over meat in pan. Liquid should cover meat. If it does not, add additional water. Cover and roast in preheated oven 1 to 1 1/2 hours, depending on thickness of meat, until tender when poked with fork.

When done, remove rouladen from pan and strain liquid into saucepan. Adjust seasonings, then thicken with roux as needed to make gravy. Serve over bed of pasta. Makes 4 servings.