My German friend taught me this dish, and my hubby has been requesting it weekly since!

Prepare the Beef Slices: Begin by laying out the beef slices on a work surface. Use a meat mallet to tenderize them if needed, ensuring uniform thickness. Season each slice with salt and pepper.
Add Mustard and Fillings: Spread a teaspoon of German mustard on each beef slice. Top each slice with a piece of bacon, followed by thinly sliced onions and dill pickles evenly distributed across the surface.

Roll Up the Rouladen: Carefully roll up the beef slices, ensuring the fillings are enclosed. Secure the rolls with toothpicks or kitchen twine to hold their shape during cooking.

Brown the Rouladen: Heat vegetable oil in a heavy-bottomed skillet or Dutch oven over medium-high heat. Brown the rouladen on all sides until golden brown, then remove them from the pan.

Deglaze the Pan: Deglaze the pan by adding a splash of beef broth, scraping up any browned bits from the bottom to enhance the flavor of the sauce.
Simmer to Perfection: Return the browned rouladen to the pan and add the remaining beef broth. Bring the liquid to a simmer, then cover and cook on low heat for 1 to 1.5 hours, until the beef is tender and the flavors have melded together.
Thicken the Pan Juices: Once the rouladen are cooked, remove them from the pan. If desired, thicken the pan juices with a flour or cornstarch slurry to create a rich and flavorful gravy.
Serve and Enjoy: Before serving, remove the toothpicks or twine from the rouladen. Serve them with the gravy and your choice of sides, and indulge in the irresistible flavors of this classic German dish.