-
1
Lay flat each piece of top round, spread on a layer of mustard, sprinkle lightly with salt and pepper and top with a slice of bacon.
-
2
At one end of each piece, place about a tablespoon of the chopped onions and a pickle spear.
-
3
Starting from the filling side (the onions and pickle), begin to roll each piece while tucking in the sides (this will keep your rouladen filling inside as you cook them).
-
4
Tie a piece of butcher string around each rouladen in the middle and then on both sides (like you would a present), and then knot it.
-
5
Heat the olive oil in a large pan on medium-high heat.
-
6
Cook the rouladen on all sides until brown.
-
7
Remove any excess oil from the pan, leaving the leftover brown bits.
-
8
Reduce the heat, add the beef stock and bring to a simmer.
-
9
Simmer on medium-low to low heat, covered, until the rouladen are fork-tender, about 90 minutes.
-
10
Remove them from the pan (leaving the juices), cover loosely with foil and let rest for 10 minutes.
-
11
Whisk together the cornstarch and 1/4 cup cold water until smooth.
-
12
Bring the leftover pan juices to a simmer and slowly add the cornstarch mixture while stirring.
-
13
Bring to a boil, reduce the heat and simmer until the starchy flavor has been cooked away, about 10 minutes.
-
14
Add the red wine near the end of the cooking time if using, to add a nice zesty flavor.
-
15
Serve the rouladen with the gravy.
