To make stuffed beef rolls, gather bacon, unsalted butter, a diced white onion, 4 thin sirloin steaks, salt and pepper, plus Dijon mustard, baby dill pickles, olive oil, beef broth and half-and-half. The recipe also requires tomato paste, flour and spaetzle noodles.
Start by frying 8 slices of bacon until crisp, and drain them on a paper towel. Throw away the bacon fat, and in the same pan melt 2 tablespoons of butter, sauté an onion for about 10 minutes, and set it aside. Pound 4 steaks until about 1/8-inch thick, sprinkle them with pepper and salt, and spread 2 tablespoons of Dijon mustard on each side of the steaks. Place two slices of bacon, two pickles and a spoon of onion on each steak.
Beginning with the narrow end of each steak, roll it up, securing each end with a toothpick. Heat a tablespoon of olive oil in a saucepan and brown each steak on every side, and then add 1 cup of water to the pan before covering it. Simmer the steak for 90 minutes, and then remove the rolls before adding 3 cups of beef broth to the saucepan. Boil the broth until it reduces to about one-third of the original amount. Whisk in 1/4 cup of half-and-half and 1/4 cup of tomato paste, and then season with pepper and salt.
Place the steaks in the pan and warm them, and then stir in 2 tablespoons of flour to create a gravy. Serve the rolls over spaetzle with the gravy.