This Rouladen Comes from the Harz Mountain Region of Germany.

Pound rouladen with mallet until very thin - almost falling apart. Mix Mustard and horseradish together and spread on meat. Sprinkle generously with salt and pepper. Lightly saute bacon and onions then place on meat. Roll each piece up tightly, folding ends. Secure with toothpicks. Heat oil in large skillet and brown meat very well. Add wine and stock to cover and simmer, covered, for 2 to 2 1/2 hours, adding liquid as required. Reduce sauce slightly before serving.