Icememory

1. Season the beef slices with salt and pepper, and then spread thinly with mustard. When I say thinly, I don’t mean, ‘turn the meat a bit yellow’. You want a thin -covering- of mustard.
2. mix together 2 of the chopped onions, bacon, and gherkin, and sprinkle the mix evenly across the steak. Then roll them up and secure with skewers, toothpicks or string. I can recommend the string option, and the aid of a trusty friend, as it might take more than one pair of hands.
3. Heat the shortening in a biiiiig pan. Add the beef rolls; saute until well browned, turning occasionally. Add the remaining onion; saute until light golden brown. Add the stock. Add pretty much any booze you like (red wine works, beer works, or my favourite choice- hock). Season to taste with salt and pepper.
4. Cover and simmer the above for about 1 hour. To thicken sauce, combine (thoroughly) flour and a small amount of booze. Stir flour mixture into cooking liquid. Cook, stirring, until slightly thickened.

To the above you can merrily add german meatballs, which are amongst the easiest things on earth to cook.