Step 1

Cut the onion, carrot and pickle in match-stick style pieces.

Step 2

Lay out the thin slices of meat and each spread generously with mustard and sprinkle with salt and pepper.

Step 3

Place bacon on top (if using) and then pickle, carrot and onion along the meat. Roll up tightly and secure with toothpicks.

Step 4

Heat a large dutch oven or pot over medium-high heat. Add butter or oil. Add cook, turning occasionally, until browned on all sides.

Step 5

Add 1 cup water or beef broth to the pot and scape up any browned bits from the pan. Cover pot and simmer on low for 2 hours.

Step 6

Remove Rouladen to a plate and bring juices in the pot to a boil. Thicken with cornstarch dissolved in 1 Tablespoon of water. Taste gravy and add additional salt, pepper, or beef bouillon granules, if desired.

Step 7

Remove toothpicks from the Rouladen and serve with gravy spooned on top.