Old-Fashioned Rouladen

10 strips of chuck roast cut thin, about 1.6 kg
15-20 strips of bacon
Yellow mustard
SIDS SALT & PEPPER to taste
1 large onion, cut in half and sliced very thin
Rice bran oil
Water, divided
Sour cream, optional
¼ cup flour (or cornflour for gluten-free)

ROLLING:- Take a strip of chuck roast. It should be about 6 mm thick. If it is too thick, pound it down to the correct thickness. Spread the meat with a thin layer of mustard, then sprinkle with SIDS SALT & PEPPER. Put a strip or two of bacon on the meat, depending on how wide your meat is. You don’t want the bacon to stick out the side. Cover that with a thin layer of sliced onions. Starting at the small end, roll the meat with it’s contents into a tight cylinder. Using kitchen twine, tie this bundle tightly.
BROWNING:- Put about 2-3 tablespoons of oil in the bottom of a heavy sauté pan. When the oil is hot, add the rouladen and cook, turning as necessary, until it is very brown on all sides. This takes about 22-28 minutes. When the meat is very brown all over, place them in a large dutch oven.
Heat about 2 cups of water in small sauce pan until hot. Pour the water into the sauté pan that you used to brown the rouladen and scrape up the drippings. Eventually, this will be the gravy. Pour this sauce over the meat in the dutch oven. If you didn’t get everything from the pan, add a little more water, scrape again and pour that over the meat. This is very important. Add enough water so that it covers about ⅔ of the meat. Bring to a boil, then reduce heat, cover and simmer very low for 1½ hours. After the meat is tender, remove it to a plate covered with foil to stay warm.
Whisk together ¼ cup of flour and ¼ cup of water until smooth. This mixture will be the consistency of cream. Turn the heat off on the pot and add about ½ this mixture to the pan juices, whisking until it is incorporated. Turn the heat back on and simmer until it thickens. Just before serving, mix in about ¼ cup of sour cream (optional). Taste for seasoning. Cut the string off the rouladen and place one on each plate. Cover with a generous portion of the gravy. Serve with potatoes or pasta and broccoli.