Beef Rouladen

1. Place steaks between two pieces of plastic wrap and pound with meat mallet until thin, 1/8” (0.2mm). Cut each steak in half. Season with salt and pepper. Brush each steak lightly with Dijon mustard.
2. Place 2 pickle halves, 2 slices of bacon and some green onions on each steak. Roll jelly roll style from the short end and secure with kitchen string. Repeat with remaining steaks.
3. Heat 2 tbsp (30mL) oil in 12” (30cm) frying pan over medium high heat. Brown the rolls, turning so that they brown on each side. Remove to a plate. Add 1 tbsp (15mL) oil to frying pan and 1 tbsp (15mL) flour. Stir and scrape burnt bits from bottom of pan. Remove from heat and carefully add hot beef stock. The pan will be very hot and there will be lots of steam. Return pan to heat and whisk to combine.
4. Return beef rolls to pot and bring to a boil. Reduce heat to simmer and cook 1 hour. Remove rouladen to serving plate. Add cream and parsley to sauce in pan and drizzle over rouladen.