Rouladen - cooking recipe

Ingredients

2 lbs london broil beef, sliced paper thin (by butcher)
1 large dill pickle, minced
1 medium onion, minced
1/2 lb bacon, chopped
2 large carrots, minced
2 teaspoons yellow mustard
1/2 teaspoon rye seeds (optional)
toothpick
2 cups water
1 tablespoon flour or 2 teaspoons cornstarch
salt and pepper, as needed

Preparation

Fry the chopped bacon in a very large skillet, with the carrot.
Cook until bacon is done.
Drain the bacon and carrot thoroughly, but leave 1-2 Tablespoons of fat in the skillet.
Mix the bacon, onion, carrot, mustard, and minced pickle.
Add the rye seeds if you are using them.
Lay one london broil fillet flat on a large plate.
Spread one teaspoon of the mix thinly on the fillet, spreading to within 1/4\" of the edges.
You may have to use a little more or a little less.
Starting from a narrow end, roll up the steak fillet.
Fasten at end with a toothpick.
Continue until all the steak has been used.
If you have any small pieces of steak left over, chop them very finely and set aside.
Heat the bacon grease, and place the steak rolls in the skillet.
If there are any steak bits, add them to skillet.
Brown on each side.
When browned, add the water to the skillet.
Cover.
Turn to low and simmer one hour.
At the end of the hour, remove the rouladen from the pan to a plate and keep warm.
Put the flour or cornstarch in a cup, shaker, or blender container and add 1/2 cup liquid from the skillet.
Mix until there are no lumps.
Turn the heat under the skillet to high and let the liquid in the skillet return to a boil.
Stir in the flour/cornstarch mix, and continue to stir as the liquid thickens.
As soon as it is the consistency you like, put the rouladen back in for 5 minutes, rolling to coat with gravy.
Serve on a large platter with gravy on the side.