8-10 pieces of round steak ( thin sliced - 1/4 inch thick or less. Make sure they are at least 4 x 6 inches)
1/4 cup Coarse ground mustard
1/2 cup of fresh minced onion
8-10 kosher dill pickle spears
8-10 slices of bacon
Paprika, Salt & black pepper to season
3 Tablespoons of olive or vegetable oil
2 cups of Beef broth
1 Tablespoon of dried Dill weed
1 cup water
2 Tablespoons of cornstarch
1 cup warm water
1/4 cup sour cream
Spread 1/2 tablespoon mustard over one side of each piece of meat. Sprinkle the onion, paprika, salt, and pepper evenly over the steaks. Lay one slice of bacon on each piece. Place 1 pickle spear across the short side of the steak. Roll the steaks jelly-roll style and secure with toothpicks.
Heat the oil in a skillet over medium heat. Cook meat on all sides until browned. Remove from pan and place in a crock pot or baking dish.
Add the beef broth and water to the pan; bring to a boil. Whisk together the cornstarch and 1 cup of water. Slowly pour the cornstarch slurry into the skillet, stirring continually until the sauce has thickened, 2 to 3 minutes. Poor the sauce over the meat rolls.
*Crock Pot Method - If you choose to use the crock pot method you would place on low for 4-5 hours. Before serving. Remove the rolls from the pot and stir in sour cream to sauce. Pour sauce over rolls to serve.
Oven Baked Method - Poor sauce over rolls and place in oven at 350 degrees for 30 minutes. Before serving remove rolls and whisk in sour cream. Pour sauce over rolls to serve.