Put the beef slices out on a board trim excess fat. Add a tiny pinch of baking soda (Optional Tenderiser) Salt then cover with Clingfilm spinkly with water and pound until 1/2 cm thick. - Chef Hack :P

Spread each beef slices with about 2 teaspoons of mustard and sprinkle with a salt and ground black pepper. Place a strip of bacon on each beef slice so it's running the same length as the beef. Place the sliced German pickles and chopped onions on each beef slice. Roll up the beef slices, tucking in the sides as best you can and securing the beef rolls with toothpicks or cooking twine.

Heat the butter and oil in a heavy Dutch oven and brown the rouladen on all sides then transfer to a plate.

Add the onions to the pot and a little more butter or oil if needed. Cook the onions until softened and translucent, about 4-55 mins. Add the garlic and cook for another minute. Add the leek, carrots and celery (Optional) and cook for another 5 minutes. Pour in the red wine, bring to a rapid boil for one minute, reduce the heat to medium and simmer for 2-3 more minutes. Add the beef broth, tomato paste, bay leaf, sugar, salt and pepper.

Remove the Toothpicks or twine and put beef back into sauce cover and reheat for 5 - 10 mins in oven

Serve with..... Well Germans like spatzle and sauerkraut. I love with just simple boiled little potatoes or mash or even pasta to soak up all those juices. ENJOY :P