6 tbsp. butter
2 tbsp. chopped onions
1 round steak, cut in 6 pieces
Salt and pepper to taste
2 tbsp. dijon mustard
2 tbsp. chopped dill pickles
1 slice bacon, diced
1 carrot, chopped
1 stalk celery, chopped
2 c. beef stock (or broth, bouillon)
1 c. dry wine
1 tbsp. cornstarch
2 tbsp. water

Saute one onion in 2 tablespoons butter for 5 minutes until golden. Pound steak thin enough to stuff and roll. Spread mustard on one side of each piece. Spread sauteed onion, pickles and bacon equally over mustard. Roll beef slices up; secure with toothpicks. Melt remaining butter in skillet; add rouladen and saute on all sides. Add remaining onion, carrot and celery. Stir, brown, add stock and wine. Cook covered over low heat about 1 hour. Remove rolls to platter. Add combined cornstarch and water to sauce; stir until thick. Pour over rouladen and serve immediately.