Spread 1/2 T. mustard over one side of each piece of meat. Place pickles and onion strips or sprinkle the onion, paprika, salt, and pepper evenly over the steaks. Lay one slice of bacon on each piece. Roll the steaks jelly-roll style and secure with toothpicks.
Heat the olive oil in a Dutch oven or deep skillet over medium heat. Cook meat on all sides until browned. Add the beef broth and water; bring to a boil. Reduce heat to medium low; cover and simmer until tender, about 30 minutes.
Remove the meat rolls. Strain the broth mixture and return liquid to the Dutch oven or skillet. Whisk together the cornstarch and 1 C. of water. Slowly pour the cornstarch slurry into the skillet, stirring continually until the sauce has thickened, 2 to 3 minutes. Stir in the sour cream. Return rolls to the sauce; serve immediately.
Ingredients
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1/4 cup Dijon mustard (Can use yellow mustard or powder if preferred)
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8 pieces London broil or round steak, thin cut and pounded 1/4 inch thick (4 ounce pieces)
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1/2 cup thin sliced or minced onion
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8 dill gherkins, quartered lengthwise
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2 teaspoons paprika
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2 teaspoons salt
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2 teaspoons freshly ground black pepper
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8 slices bacon
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3 tablespoons olive oil
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1 can beef broth (12 ounce can)
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1 1/4 cups water
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2 tablespoons cornstarch
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1 cup warm water
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1/4 cup sour cream
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