Ask the butcher for beef that’s sliced thin for beef rolls. The slices should be about 1/4” thick. To prep, place the meat slice on a cutting board with waxed paper, and using a flat meat mallet, gently pound the meat thinner. Aim for 6” width per slice. Repeat with the other slices.

Lay out the prepared onions, pickles, and bacon.

Place one meat slice on a clean cutting board. Add a dab of mustard off center and smooth out covering 1/3 of the meat. Place 2 slices of bacon in the mustard area along with a pickle spear (or chopped) and onion slices. Do not overlap edges of the meat.

Wrap this up, starting with the meat filling end and tucking the sides in as you go. Tie the roll off with kitchen twine. Repeat this for the other rolls and season them lightly with salt & pepper and place in the refrigerator.

[Heat oven to 325 degrees]
Place an oven-proof pot with lid on the stove over medium high heat. Add remaining slices of bacon and oil and heat for 2 minutes. Place all the beef rolls in the pan and sear for 1-2 minutes on each side. Add any remaining onions and sauté.

Add the broth, the vegetables and herbs but do not cover the rolls completely with liquid. Cover, place in heated oven and cook for 80 minutes. Remove the pot from the oven and place the beef rolls into a large bowl and discard the strings.

In a sauce pan, melt two tablespoons of butter over low-medium heat and add the flour and mix with a spoon. Heat and continue to stir until it turns light brown to make a “roux.” Add a cup of the pan juices to the roux, mix, and then stir and heat through. Add this back to the pot to thicken the gravy.

Return the beef rolls to the pot and simmer on the stove uncovered for 10 minutes. Serve the Rouladen either on individual plates or in a large bowl along with egg noodles, Spaetzle, or mashed potatoes.