2 lbs beef sirloin or round steak, sliced thin, about 3/16” thick
12 ounces bacon, finely diced.
1 large onion, minced fine
German mustard, optional
Lard or fat
2 cups beef stock or bouillon
Salt and pepper to taste
1/4 cup Flour
1/2 cup water
Toothpicks or string
Wash and dry steak slices. Cut in 1/2 if large.
Salt and pepper lightly on one side.
Fry bacon and onion together until bacon starts to crisp and the onions are limp and golden but not browned. Drain on paper towels.
Spread mustard evenly on one side of each Rouladen.
Cut pickles into 1/4 or 1/8, lengthwise, depending on size.
Place a pickle spear in Rouladen with a spoonful of the bacon onion mixture.
Roll up, tucking in the sides.
Secure with toothpicks or string.
Heat fat in Dutch oven and brown Rouladens well on all sides, adding fat as needed.
Do not overcrowd the pot while browning. After all are browned, pour off any excess fat. Return Rouladens to the pot, add beef stock and scrape up any browned bits on pot bottom. Cover pot and simmer for about 1 hour.
Remove Rouladens from pot, remove toothpicks or string. Mix 1/4 cup flour and 1/2 cup water until smooth. Add to liquid in pot, stirring constantly, adding only enough to thicken gravy. Return Rouladens to pot, season gravy as needed. Heat Rouladens through. Serve