Season the meat well with salt and pepper. Spread the ground beef on the Rouladen, then onions, pickles and the bacon. Spread the mustard.
Roll them up and close with toothpicks, heavy cotton thread or butcher's string.
Brown Rouladen on all sides in a skillet over high heat with a few tablespoons of olive oil with two peeled cloves of garlic (leave in one piece - then remove when done).
Add 1/2 of an onion (peeled and sliced) peppercorns, bay leaves and water and a teaspoon of instant beef bouillon. Reduce heat and allow to simmer for 20 to 25 minutes.
Remove Rouladen from the pan and pass the liquid through a sieve to make sauce.
If you don't have enough, add more water and bouillon.
Thicken with cornstarch and add 1 to 2 tablespoons sour cream to the sauce. Return Rouladen to sauce for serving.
Serve with mashed potatoes, noodles or Spaetzle.
