8 (7 oz.) thin slices top round of beef
1/2 c. prepared mustard
8 strips lean bacon
4 dill pickles, quartered lengthwise
1 lg. onion, chopped fine
Salt and pepper to taste
8 tbsp. unsalted butter
4 lg. mushrooms, halved
2 med. carrots
1 med. onion, halved
6 tbsp. all-purpose flour
1 qt. beef broth, heated
2 bay leaves

Spread each beef slice with 1 teaspoon mustard, place 1 strip of bacon lengthwise, 2 spears of pickles crosswise. Add 1 teaspoon chopped onions, salt and pepper. Roll up beef; secure with skewer or twine. Melt butter in 5-quart heavy pot. Brown beef rolls evenly; do not scorch. Transfer to plate.

Add mushrooms, carrots and onions to pan; saute until lightly browned. Whisk in flour, continue browning. Slowly whisk in broth, add bay leaves; heat to boiling. Reduce heat, add rouladen; cover, simmer 1 hour.

Remove beef rolls, take off skewers or twine, keep warm. Strain gravy, serve with rouladen, potato dumplings or whipped potatoes. Serves 4.