Interestingly my mother didn't make this Traditional Rouladen growing up. We only ever had it when we went to Germany or my Aunt came to visit us. It had been years since I had it and one day I decided to make it myself. While the way you make it is standard, there are different variations in terms of ingredients you can have in them. The word 'Rouladen' doesn't translate exactly but it comes from the French word rouler, to roll.

Instructions

1. Layout the flat fast frying steaks and brush with Dijon mustard. Lay a slice (or 2) of bacon on each, add the pickle, sprinkle the onion over it then add salt & pepper. Roll them up and fasten with a toothpick. Dredge in the flour (or cornstarch for GF)
2. Pre-heat oven to 325F
3. Heat a large saute pan and add the 3 Tbsp of butter. Fry the Rouladen until nicely brown on all sides. Cook in batches if needed.
4. Place in a casserole dish big enough for a single layer. Add water to the saute pan to get the drippings and pour it over the Rouladen. Add the soy sauce, Worcestershire sauce and additional water until it covers the Rouladen halfway. Sprinkle the mushrooms over top.
5. Bake for 1 1/2 to 2 hrs
6. When done cooking, cream the butter and flour (of corn starch for GF) together. Remove the Rouladen and keep warm. Pour the juice/gravy into a saucepan and heat. Add the flour/butter mixture and whisk to thicken.

For us, this is best served with either mashed potatoes or boiled potatoes and to make it a true German dish, we have pickled red cabbage with it.