01. Place each steak flat on a cutting board and salt and pepper (be generous).

02. Place 1 slice of bacon on each steak (if the steaks are large, add another half a slice).

03. Place 2 onion slices on each steak (side by side).

04. Roll each steak tightly and wrap several times with the thread, making sure the ends are completely closed.

05. Heat the olive oil to high temperature in a dutch oven.

06. Place in the rolled steaks and quickly brown on each side.

07. While the meat is browning, sprinkle with salt and pepper and a small amount of cayenne

08. Brown until completely cooked on the outside.

09. Turn up the heat and throw in the quartered onion and quickly carmelize.

At this point everything must be dark brown to get a good dark, rich gravy, you are making a rue.

The onions should almost be at a burning point and the pot is scorching hot.

10. Add the ketchup and stir quickly into the onions and oil, making the rue.

11. Add the water and mix.

12. Simmer for 2 hours.

13. Add cornstarch at the end to thicken the gravy.

14. Remove thread before serving.

Serve with a healthy portion of Spatzle.