Cut steaks into strips measuring 3 to 4 inches wide. On a floured surface, coat steak strips with flour. Using a meat mallet, pound meat until thin, approximately ⅛ inches (be careful not to pound holes in the meat).
Take ½ half of the bacon and slice into small pieces. Mix this with the chopped onion. Season each steak strip with salt and pepper. Place the chopped onion and bacon mis onto the top of each steak strip.
To make the rouladen, roll up (jelly-roll style) and take a slice of bacon and wrap around the roulades. Either tie well with cooking string or use wooden toothpicks to hold the rouladen together.
In a large frying pan over medium-high heat, heat vegetable oil. Add roulades and brown thoroughly on all sides, turning as necessary. As each roulade is browned, remove from frying pan and transfer onto a large plate.
When all the roulades are browned and removed from the pan, add wine to the pan drippings and let simmer 1 minute (scraping up any browned bits on the bottom of the pan into the wine).
In a large heavy baking got or Dutch oven, place the roulades and cover with the wine mature; add water to just cover the roulades. Simmer gently 2 hours or until tender.
When done, remove from heat and let cool. When cool, remove all the strings and place the roulades back into the wine mixture. At this point refrigerate the roulades in the wine mixture. This is an important step, as the roulades gain more flavor if left sitting in the liquid for one day.
When ready to serve, place the roulades, with the liquid, back in the oven or on the stove. Using medium to medium low heat, gently reheat the roulades. Once heated and ready to serve, remove the roulades from the liquid and place on a large platter.
Make the gravy: Add enough flour to thicken. Cook over medium heat, stirring constantly, until the mixture is thickened and bubbly, about 10-15 minutes. Season to taste with additional salt and pepper. Remove gravy from heat and transfer into a large serving bowl. Serve with the roulades and enjoy!