German Rolladen - cooking recipe

Ingredients

rump roast, sliced by butcher into 3 x 6-inch slices, 1/2 inch thick
4 slices bacon (uncooked), chopped
1 medium onion, chopped
dill pickle spears (optional)
sour cream
cornstarch
salt and pepper to taste

Preparation

Pound 4 slices of beef until thin.
Sprinkle with salt and pepper to taste.
On each slice of beef, spread 1 slice chopped bacon and about 1/4 onion, chopped, along center of meat (lengthwise).
Pickle spear may be added.
Roll up and secure with wooden toothpicks or white thread.
Heart a little olive oil in pan.
Brown the 4 meat rolls on all sides.
Add approximately 3/4 cup water.
Cover and simmer about 1 hour or until done.
Remove rolladen from pan and add approximately 3/4 cup water mixed with about 1 tablespoon cornstarch.
Bring to a boil, reduce heat and add 2 tablespoons sour dream.
Mix thoroughly.
Serve the rolladen with gravy accompanied with spaetzle or potatoes.