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- 6 3×3″ beef roulade, very thin
- 6 dill pickles — spears
- 12 slices bacon — raw
- 1/3 cup mustard — coarse
- 1 medium onion — sliced thin
- 1 cup white wine
- 1 cup beef broth
- 1 tablespoon Lea & Perrins Worcestershire sauce
Heat olive oil in pan until nearly smoking. Lay out meat and spread with mustard, layer bacon, onion and pickle spear. Roll each up and secure with toothpicks. Brown in hot oil on all sides. Lower heat to barely simmering and add remaining onion, wine, broth and Worcestershire. Cover tightly and cook for 90 minutes. Remove rolls and thicken sauce with flour or cornstarch. Serve with boiled potatoes, peas and red cabbage.