4 large beef cutlets, approx. 6 oz. each
2 teaspoons Dijon mustard
1/2 teaspoon salt
1/4 teaspoon black pepper
2 large dill pickles, finely chopped
2 slices bacon, cut in half
1 large onion, chopped
1/4 cup vegetable oil
1 1/2 cups beef broth
1 bay leaf
1 tablespoon cornstarch
1/4 cup cold water
1/4 cup sour cream
Lay the cutlets on a flat surface. Spread each one with mustard, then sprinkle with salt and pepper. Divide the pickles, bacon and onion evenly between the cutlets.
Roll up jelly roll style and secure with wooden toothpicks. Heat the oil in a large saucepan; add the rouladen and brown well on all sides.
Pour in the broth and add the peppercorns and bay leaf. Cover, simmer for 1 hour and 20 minutes.
Remove the rouladen. Keep warm.
Blend the cornstarch with the cold water and add to the broth in the pan. Bring to a boil and cook until thick and bubbly. Stir in the sour cream and heat through.
Adjust the seasonings and serve.