Rindsrouladen (German Pickle Steak)

• 4 (6oz) top/bottom round steaks
• 2 tsp strong mustard
• Fresh Ground Black Pepper
• 8 slices of medium lean bacon
• 2 large dill pickles - halved lengthwise
• salt
• 1-2 Tbsp Flour
• 2 Tbsp butter or oil
• 2 medium onions - finely chopped
• 1 - 1.5 cup beef stock
• 1 large carrot - diced
• 1 tsp corn starch

1. Layout steaks and coat thinly with mustard; sprinkle with salt and pepper. Place two strips of bacon on each steak. Place a pickle on the steak and roll up. Secure with a pin or twine. Sprinkle lightly with salt and pepper and coat in flour.
2. Heat fat in large stew pot; saute onions until translucent; add beef rolls and brown on all sides. Pour in 1 cup of beef stock, add carrots, cover and braise over moderate heat for 2 hours. (adding additional stock if needed).
3. Remove rolls from broth; stir in corn starch to cold water to dissolve and add to broth. Bring to a boil to thicken gravy.
4. Serve rolls with gravy.

mustard, ground black pepper, lean bacon, dill pickles, salt, flour, butter, onions, beef stock, carrot, corn starch

Taken from www.epicurious.com/recipes/member/views/rindsrouladen-german-pickle-steak-50004906 (may not work)