Here is my dad's Rowladen* recipe (from the Pennsylvania Dutch -- be careful, they might smell the aroma, break in, and try to cut off your beard!):
round steak cut real thin or a small "eye of round" sliced thin
salt and pepper to taste
Spread meat slices with a little mustard, add bacon, onion and seasoning. Roll up and fasten with a toothpick. Brown in fat in a frypan and then add some water and simmer, covered, about 2 hours until tender (tender enough to cut with a fork). If desired, add quartered potatoes for the last hour.
My dad had never cooked before my mother died. I was afraid he would waste away, eating TV dinners and canned soup. But he made a point of learning to cook, often trying new recipes and experimenting. He did great!
*normally spelled rouladen, from the French word "rouler" meaning "to roll."
Our latest Ocracoke Newsletter is an article written by my Uncle Marvin in 1954. You can read it here: http://www.villagecraftsmen.com/news102111.htm.