It was quite the coincidence that we were planning to make this dish the day after Robert made his. Our recipe is from Northern Germany. Where pickles aren't usually added to them. Just thin cuts of beef. I use bottom round seasoned with salt, pepper, and paprika. And stuffed with onions and bacon. I've also used speck instead of bacon. Quickly browned. And slow cooked on the stove for 6 or so hours. Water is added to the pot and after a few hours the drippings form. And will make a delicious gravy for it. We usually have potato dumplings (Kartoffelkoesse). But had roasted rosemary taters this time.
