Preheat Oven @ 350°F

Peel the carrots and onion. Cut the half onion once vertically then slice 1/2 thinly

Peel and Cut Carrots thin and long.

Slice pickles lengthwise into quarters

Lay the meat flat season with salt and pepper

Divide the mustard evenly amoung the slices

lay 1-2 Slices of Bacon down on top of beef then lay down a row of pickle spear and carrots close to one of the long slides, sprinkle some slicef onion over the top.

Roll the beef up tightly. tucking the ends can use toothpicks at end to secure.

Heat the butter up and brown the roll-ups.

Add the remaining carrots and onions and saute' for 3 - 5 min. until golden brown.

Pour in the wine will start to bubble and squeal stir the bottom. Turn the heat off

With roll-ups in your Dutch Oven pour beef stock on top

Pour beef stock over top add enough water that the meat is submerged but not to much.

Cook for 2 hours

Pull Rouladen out of dish set aside.

Strain the cooking liquid discard the solids.

Put 1 cup of broth aside in heat proof jar with lid. Add 1/4 cup of flour to liquid and shake vigorously until no lumps.

Set remaining broth over med high hear and bring to a simmering boil until reduced half for about 8-15 min.

Slowly pour the thick floury liquid back into the reduced broth whisking constantly for 5 - 10 min.

Gently slide the Rouladen into gravey simmer for 5 min. Remove tooth picks before serving cut into large pieces and serve Delish!!