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1
In a skillet over medium heat, cook the bacon until just crispy; remove and set aside.
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2
Add the butter and 1 tablespoon olive oil to the skillet with the bacon drippings, then saute the sliced mushrooms until they soften and begin to get crispy - cook them to your desired texture; remove and set aside.
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3
Season the thin slices of meat with salt and pepper, then spread 1 tablespoon of Dijon over each slice and sprinkle each with 1 tablespoon parsley.
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4
Near the bottom edge of each slice of meat, place 1 slice of cooked bacon and a pickle spear.
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5
Roll the slices of meat up around the fillings and secure closed with a toothpick or kitchen twine.
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6
Over medium-high heat in a skillet, heat the extra virgin olive oil then add the secured meat rolls and sear and cook the rolls on 4 sides, about 3 minutes per turn; remove rolls and set aside.
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7
Add the 2 tablespoons butter to the skillet and let it melt, then sprinkle in the flour and stir it together with a whisk for 2 minutes.
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8
Add the chicken stock and whisk, scraping the sides and bottom of the pan to get the browned bits.
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9
Add the cooked mushrooms, season sauce with salt and pepper, stir in the sour cream until well incorporated, and remove from heat.
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10
Remove the toothpicks or twine securing the meat, transfer rolls to serving platter, pour the mushrooms and sauce over the rolls, garnish with chopped parsley, and serve.
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11
Note: Rachel makes sauteed red cabbage to go with this; you could also make buttered noodles to go with, if you like.
