- In a large pot over medium heat, render the fat from the bacon, removing the bacon bits from the pot just before crisping.
- Add the onion to the pot and simmer for 3 minutes, until they begin to soften. Remove from pan with a slotted spoon, reserving the pot with bacon fat.
- In a medium bowl, combine the bacon, onion, garlic, bread, pickles, ¼ cup beef broth and ¼ teaspoon salt. Mix until bread is saturated.
- Season one side of the beef with salt and pepper. Lay flat, spread ¼ teaspoon of mustard on each slice of meat. Divide pickle mixture between the beef slices. Roll up, using toothpicks to secure the ends.
- Heat the bacon fat to medium heat. Sear the beef rolls on each side. Remove from pot. Deglaze the pot with beer, scraping the bottom. Add the remaining beef broth and the beef rolls back to the pot. Reduce heat, cover and simmer for 1 hour and 30 minutes.
- Remove the rolls from the liquid. In a small bowl, combine the corn starch and water and whisk into the remaining liquid in pot to make the gravy. Cook for two minutes, season with salt and pepper. Remove the toothpicks from the meat and pour the gravy over the beef.
Recipe Courtesy of Chef Stacey, ALDI Test Kitchen