Purchase and prepare round steak. What you want is about 6 pieces of round steak that are ½ inch thick and about 4 x 6 inches (after you have cut meat).

I cut through the meat to make it much thinner.   It still didn't seem that thin so I pounded it a bit more to thin it.

Place a piece of bacon, carrot, celery, some onion, and two butter sweet pickle chips on the meat.

Take end and start rolling tightly.

Securely tie with baker's twine. I tied the roll together in two or three spots and also went around the open ends, tucking any loose ends under the twine.

Each Rouladen needs to be browned. I did 3 per batch because you don't want to crowd them. Count on about 10 minutes to brown all sides for each batch.

When all have been browned, remove and use a little wine to deglaze and scrap up the yummy bits. Put all rouladen into duty oven or casserole dish where they are fairly snug.

Add enough water to cover. I actually had some beef broth in the fridge so I did half beef broth, half water. Cover with lid and cook in oven for about 2 hours. Check the meat and it should be really tender when done.