Ingredients
4 slices top round beef, about 1/4 inch thick
Salt and freshly ground black pepper, to taste
4 teaspoons German mustard (substitute with Dijon or spicy mustard if needed)
4 slices bacon
1 onion, thinly sliced
4 small dill pickles, sliced lengthwise
1 tablespoon vegetable oil
1 cup beef broth
Préparations
Start by preparing the beef slices on a clean work surface. Use a meat mallet for tenderizing, if necessary, to achieve an even thickness. Season with salt and pepper.
Spread a teaspoon of mustard over each beef slice, then layer with a slice of bacon, onion slices, and a dill pickle.
Roll up the beef slices tightly, securing the edges to keep the filling inside. Use toothpicks or kitchen twine for this.
In a heavy-bottomed skillet or Dutch oven, heat the vegetable oil over medium-high. Brown the rouladen on all sides, then remove from the pan.