Place each top round slice between wax paper and pound to tenderize; add salt and pepper and generously spread each with the spicy mustard.
On the wide part of each piece of meat, place about 5 pieces of the dill pickle spears, some onion and a heaping tablespoon of the browned bacon. Fold in the edges and roll up like a burrito.
Carefully brown the rolls on all sides in a frying pan. Place in a large pot with the beef stock.
Put a slice of the raw potatoes between each rolled roulade, making sure the pot is packed tight; the potato slices will hold the roulade together without having to use a string. Cover and bake for about 45 minutes.
Make your gravy from the drippings by mixing the flour and butter and adding it slowly into the beef stock until it reaches the desired consistency. Serve with red cabbage and potatoes or spaetzle. You can also serve the potatoes that have soaked up all the delicious juices and held together the rouladen.
This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.