Rinderrouladen – Beef Roll-ups with Bacon and Gherkins

8 thin slices (4 ounces) lean center-cut bacon 2 medium yellow onions, peeled 1⁄4 cup very finely chopped gherkins 4 very thin (about 1⁄4-inch) large slices lean bottom round roast Freshly milled black pepper 2 teaspoons Dijon mustard 2 tablespoons vegetable oil 2 cups beef broth 1 tablespoon sour cream or crème fraîche Salt 1. Cut the bacon into small strips and place them in a cold skillet. Cook over medium heat until crisp. Very finely chop 1 of the onions. Discard some of the bacon fat and sauté the onion with the bacon until translucent. Remove from heat and add the gherkins. 2. Spread the meat slices on a large cutting board or a clean work surface. Rub each piece with pepper and brush with 1⁄2 teaspoon mustard. Divide the filling into 4 equal portions and spread them on the meat, leaving 1⁄2 inch on each long side to keep the filling inside the roll-up. Roll up the meat tightly, starting from the narrow side, and tie securely with twine. 3. Heat the vegetable oil in a saucepan large enough to hold all roll-ups in a single layer. Brown the roll-ups on all sides. Quarter the remaining onion and add it to the meat along with the broth. Cover and simmer for 11⁄2 hours, or until the meat is tender. Turn the roll-ups every so often and check that there is always at least 1 inch of liquid at the bottom of the pan. Add a little hot water if necessary. 4. Remove the twine from the roll-ups. Keep them warm while you puree the gravy. Pour the pureed gravy back into the pan and increase the heat to reduce the gravy. When it thickens, remove the pan from the heat. Add sour cream, salt, and pepper. Serve the roll-ups and the gravy separately. Makes 4 servings © 2013, Spoonfuls of Germany by Nadia Hassani