This recipe can be made with braising steak or topside, so needs to be cooked accordingly timewise. The slices of meat should be very thin, and flattened with a tenderiser if slightly thick. German mustard is a must, as is the smoked bacon and sweet/sour gherkins.
Flatten the slices of steak/topside. Spread liberally with German mustard, then top each with a slice of smoked bacon. Add chopped onion and sweet/sour gherkins on top, season and roll up and secure with cocktail sticks. Soften onion, carrot and celery in a pan, and then add Rouladen and brown very well in oil/butter then add stock consisting of half beef stock/red wine about half way up the Rouladen. Do not fully submerge the Rouladen and add more stock as necessary. If using braising steak, they will take approximately 2-2 and a half hours, but about an hour and a half for topside. Either put in oven at 175 deg c or simmer on the hob. When cooked, remove from stock, add more liquid/reduce and thicken with cornflour and water or creme fraiche to make the gravy. Check seasoning.
Return Rouladen to the pan to warm, and serve. Also tastes better the next day.