Ingredients
8 slices beef top round roast sliced very thin
1/4 cup spicy brown German mustard
8 slices bacon
2-3 dill pickles thinly sliced
1 small onion thinly sliced
1 tablespoon butter
1 tablespoon vegetable oil
1 1/4 cup low sodium beef broth
1/4 cup dill pickle juice
2 tablespoons cornstarch
salt and pepper to taste
2-3 pinches sugar to taste optional
Instructions
Preheat oven to 350 degrees.
Spread out your beef steaks on a clean work surface. Coat each with a thin layer of German mustard. Lay a bacon slice on each one. Top with the pickles and onions, leaving the last couple of inches free of any.
Start with the busy end (the one with the pickles and onions) and roll up tight, tucking the pickles and onions in as you go. Once completely rolled up, secure it with a toothpick. Repeat the procedure until all are rolled up.
Heat the butter and vegetable oil in a large ovenproof skillet over medium heat. Brown the rolls on all sides. Add 1 cup of beef broth and pickle juice.
Cover the skillet with aluminum foil and bake for 1 1/2 -2 hours. Remove the rouladen from the skillet and plate.
Place the skillet on the stovetop over medium heat. Scrap the bottom to remove any brown bits. Combine 1/4 cup beef broth and cornstarch. Whisk into the skillet and cook until thickened. Season with salt, pepper, and a pinch or two of sugar to taste. Add the rouladen back to the skillet and simmer. Spoon the gravy over the top and warm.