This is a simplified version of the German recipe but it still takes a bit of effort to get it done.
8 pieces of round steak - sliced 1/8" thick
8 thin slices of dill pickle
1 cup onion - minced
bacon
2 tbsp Wondra flour
1 tbsp Dijon mustard
2 cups Chicken stock
2 tbsp Worcestershire sauce
salt to taste
pepper to taste
Pound the steak thin until each piece is about 6x8 inches.
Roll a slice of pickle and some onion in the steak. Skewer the roll with tooth picks so the stuffing doesn't fall out the ends. Optionally add a bit of bacon to the filling.
Wrap each roll with a slice of bacon - only enough to go around once.
Heat a scrap of bacon in a large frying pan.
Thoroughly brown the meat rolls in the frying pan over medium heat.
Set the browned rolls aside.
Pour off most of the grease.
Add the mustard, stock, Worcestershire sauce, salt and pepper to the pan.
Mix well and return the rolls to the pan.
Set the heat to low and cook for two hours.
Refrigerating the gravy makes it easier to remove the fat. The defatted gravy is great over the meat or on rice, potatoes or over bread.