8 pieces thinly sliced beef, about 3"x 8"
1/2 lb. bacon
1 large onion, chopped
1/2 c. pickles, chopped
1 garlic clove, minced
1/4 c. German sweet mustard
1/4 c. flour
2 Tbsp. butter
3 c. beef bouillon
Salt & Pepper to taste
Cook the bacon over medium heat until it's as crisp as you can without burning it. Remove from the pan. Add the onion to the pan and cook until translucent and just starting to brown. Add the pickle and the garlic and continue cooking. Cook for 4 minutes, stirring. Remove from the heat and add the mustard and bacon. Stir to combine.
Lay one of the thin strips of meat on a cutting board. Season with salt and pepper and spread with an eighth of the onion mixture about 2/3 of the way. Starting on the side with the onions roll tightly. Wrap with string to secure. Roll in the flour.
In a large pan with deep sides heat the oil. Add the rouladen to the pan and sear on both sides. Add the beef broth and bring to a boil. Reduce the heat to medium and simmer. Simmer for about 25 minutes.
Serve with potatoes, spätzle, or mashed potatoes.
Instapot version: Sear the rolls in oil on the sauté setting until browned on both sides. Cover with the broth. Place the lid on the instapot and cook on high pressure for 10 minutes. Quick release and serve like normal.