My German buddy shared this recipe, and now my husband can’t get enough of it every week!

Season the beef slices with salt, pepper, thyme, and rosemary.
Spread each slice of beef with mustard.
Layer a slice of bacon, a spoonful of caramelized onions, and a pickle slice on each beef slice.
Roll up the beef slices tightly and secure them with toothpicks.
Heat vegetable oil in a skillet over medium-high heat and brown the rouladen on all sides.
Remove the rouladen from the skillet and set aside.
Deglaze the pan with beef broth and red wine, scraping up any browned bits.
Return the rouladen to the skillet, cover, and simmer on low heat for about 1.5 to 2 hours until tender.
To thicken the sauce, mix cornstarch with water to make a slurry and stir it into the sauce. Cook until the sauce thickens.

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Remove toothpicks from the rouladen before serving.
Variations & Tips
For a different flavor profile, try using Dijon mustard instead of regular mustard. You can also add a slice of cheese, such as Swiss or Gouda, to the filling for a creamy touch. If you prefer a spicier kick, add a dash of cayenne pepper to the seasoning. For a lighter version, use turkey bacon and reduce the amount of oil for browning. This dish can also be made in a slow cooker for convenience; simply brown the rouladen first, then transfer to the slow cooker with the broth and wine, cooking on low for 6-8 hours.