- Pound the steaks with a meat tenderizer or mallet until about ⅛" thick.
- Season the steaks with salt and pepper.
- Spread mustard thickly on one side on each steak.
- Place two slices of bacon and two pickle slices on each steak.
- Divide the onion evenly onto each steak.
- Starting from the narrowest end of each steak, roll tightly (jelly roll style) and secure with string.
- Heat oil in a heavy saucepan.
- Brown the meat rolls well on all sides.
- Add about 1 cup of water to the saucepan, cover and simmer for 1½ hours. Add more water if needed.
- Remove the meat from the pan. Add the beef broth to the liquid the meat was cooked in.
- Keep boiling until liquid is reduced by one third of its original size.
- Whisk in tomato paste, half and half, and evaporated skim milk, careful to not let it boil (to avoid curdling).
- Season with salt and pepper.
- Return the meat to the pan and warm through.