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This has been adapted from my Grandma's Roulladen Recipe.
Cut and trim beef into bite sized pieces removing excess fat. In Dutch Oven or heavy pot with lid melt butter. Add bacon and onion, saute. Do not let bacon get crisp. Remove bacon onion mixture with slotted spoon to a strainer or collander placed over a bowl. Brown beef in pan juices salting & peppering to taste. Go easy with salt because bacon may be salty. Add bacon onion mixture and any drained juices to pot and stir to combine. Simmer covered for 1 to 11/2 hrs or until meat is tender. Thicken pan juices if desired.
This is best made a day ahead and aged in the fridge overnight. Serve over Wide Noodles, Rice or Mashed Potatoes or use to stuff a Baked Potato. This recipe can also be made in a Crock Pot on Med-Low for 4 hrs or until meat is fork tender.
This recipe was provided by Kurt Langeloh from Chicago.