Heat oil in a pan and add one cup of chopped onion, stirring until the onions are translucent and slightly golden.

Add the chopped marjoram to the cooked onions and set in the refrigerator to cool.

In a separate pan fry the bacon until the pieces are slightly crispy, remove from oil, and cool.

Layout the six 1/4″-inch beef top round slices onto a clean surface.

Season each slice of beef with salt and pepper.

Generously spread mustard onto the meat slices.

Spread the cooked and cooled bacon evenly on each slice.

Add a pickle to the center of each slice.

Distribute the cooked and cooled fried onions onto each slice.

Roll up each slice, while turning the sides up and in to keep ingredients inside the roll.

Secure each beef roll with one or more toothpicks.

In a large pot brown each beef roll on all sides in hot oil.

Remove the Rouladen from the pot.

Add the rough-chopped onions, carrots, and celery to the meat drippings in the pot and stir.

Add the tomato paste.

“Deglaze” the pot with the red wine.

Add the beef stock to the pot of vegetables and bring to a boil.

Return the beef rolls to the pot.

Cover the pot and place it into an oven set at 350 degrees.

Cook the beef, covered, for 1 1/2 hour.

After 1 1/2 hours remove the Rouladen from the pot.

You may use a traditional flour and butter “Roux” as a thickener, but thickening the sauce over med-high heat using a mixture of Cornstarch and water (add the cornstarch/water mixture a little at a time until the sauce is thick enough to coat the back of a spoon).

Use a strainer to remove the carrots, celery, and onions so that you have a flavorful but smooth sauce to serve with or over the Rouladen.

The perfect sides include red cabbage and mashed potatoes or potato dumplings (or bread dumplings).