Rouladen

Ingredients

 * 4 sirloin tip steaks - thin
 * 8 slices bacon
 * 8 slices dill pickles (sliced lengthwise)
 * 1 onion, diced
 * German mustard or brown mustard
 * salt
 * pepper
 * ¼ cup vegetable oil
 * 3 cups beef broth
 * ¼ cup tomato paste
 * ¼ cup half-and-half
 * ¼ cup evaporated skim milk

Directions

 * 1) Pound the steaks with a meat tenderizer or mallet until about ⅛" thick.
 * 2) Season the steaks with salt and pepper.
 * 3) Spread mustard thickly on one side on each steak.
 * 4) Place two slices of bacon and two pickle slices on each steak.
 * 5) Divide the onion evenly onto each steak.
 * 6) Starting from the narrowest end of each steak, roll tightly (jelly roll style) and secure with string.
 * 7) Heat oil in a heavy saucepan.
 * 8) Brown the meat rolls well on all sides.
 * 9) Add about 1 cup of water to the saucepan, cover and simmer for 1½ hours. Add more water if needed.
 * 10) Remove the meat from the pan. Add the beef broth to the liquid the meat was cooked in.
 * 11) Keep boiling until liquid is reduced by one third of its original size.
 * 12) Whisk in tomato paste, half and half, and evaporated skim milk, careful to not let it boil (to avoid curdling).
 * 13) Season with salt and pepper.
 * 14) Return the meat to the pan and warm through.