Rinder Roulade Recipe

Pound the meat very thin and sprinkle with salt and pepper. Mix bacon, onions, parsley and mustard. Spread over meat slices; roll up and tie with white thread. Dip in flour on all sides. Heat the margarine in a deep skillet; brown the rolls in it. Add water and herbs. Simmer 1 1/4 hours or until tender. Remove the rolls, cut off thread and arrange on a hot platter. Stir the cream and wine into the gravy, then pour over the meat.