Beef Rouladen

Season the beef with salt and pepper and spread mustard thinly on top of each slice

Place the pieces of bacon, pickle, and onion on either the left or right half of each beef slice

Roll up the slices, tucking in the ends and securing each with a skewer, cocktail stick, or string

Heat the butter in a large skillet over medium heat

Brown the beef rolls well on all sides (do this process in small batches)

Once they are all browned add 1-2 cups of hot water gently stirring and add back in the beef rolls along with any accumulated juices to the skillet

Bring to a simmer and then cover

Simmer for around 1.5 hours

Remove the roulades

Add the cornstarch to a little bit of cold water and stir gently into the cooking liquid until slightly thickened

Season the gravy with salt and pepper (and sour cream if you want)

Remove the bindings/skewers and ladle the gravy over top