Start by placing the top round beef steak on a clean cutting board and pound it gently with a meat mallet to ensure an even thickness of about ¼ inch.

Sprinkle both sides generously with kosher salt and freshly ground black pepper.

Spread a thin layer of prepared yellow German mustard over each beef slice.

Layer the beef slices with strips of bacon, followed by sliced dill pickles and chopped onions.

Roll each beef slice tightly into a cylinder shape and secure with toothpicks.

In a Dutch oven, combine unsalted butter and olive oil over medium-high heat. Add the beef rouladen and brown on all sides.

Remove the browned rouladen and sauté diced onions, chopped carrots, and celery in the same pot.

Add minced garlic and cook until fragrant, then stir in soy sauce, beef broth, and tomato paste.

Return the rouladen to the pot, cover, and simmer on low heat for 1.5 to 2 hours.

Strain the remaining broth and thicken it with a cornstarch slurry.

Finish the gravy with a tablespoon of chilled butter and serve over the rouladen.