Lay a steak on a cutting board. Spread a thin layer of mustard over the top of the meat.

Arrange a slice of bacon and a pickle strip or two over the mustard.

Roll the stead around the bacon and pickle, secure with a toothpick or two or some kitchen twine.

Continue until all of the steaks are stuffed.

Season the outsides with salt and pepper.

Heat the oil in a large skillet over medium heat.

Cook the meat rolls uncovered until browned on all sides. Add the onion and saute until translucent.

Add the beef broth and bay leaf. Cover and reduce heat to a simmer. Continue to cook for about 1 ½ hours or until beef is tender.

Remove the rouladen from the pot. Stir together the flour and sour cream. Whisk the sour cream mixture into the beef broth that remains in the pan.

Simmer for a few minutes or until the gravy thickens. Taste and adjust the seasoning to your liking.

Return the rouladen to the pan. Cook for a minute or two to make sure they are heated through.