Rouladen

Lay each sirloin tip steak on a cutting board and pound gently with a meat mallet to an even ¼-inch thickness, being careful not to tear the meat.

Spread a thin layer of German mustard across each flattened steak, leaving a small border around the edges.

Lay 2 bacon slices across the middle of each steak, then top with 2 dill pickle slices and a portion of the diced onion.

Roll each steak tightly from one end, tucking in the sides as you go, and secure with kitchen twine or toothpicks to prevent unraveling during cooking.

Season the outside of each roulade with salt and pepper to taste.

Heat the vegetable oil in a large, heavy-bottomed skillet or Dutch oven over medium-high heat until shimmering.

Brown the roulades on all sides, about 2–3 minutes per side, working in batches if necessary to avoid crowding the pan.

Pour the beef broth into the skillet, stirring to lift up any browned bits from the bottom, then add the tomato paste and stir until fully combined.

Bring the liquid to a gentle simmer, then reduce heat to medium-low, cover partially, and cook for 30 minutes until the roulades are tender and cooked through.

Whisk together the half-and-half and evaporated skim milk in a small bowl, then slowly stir this mixture into the simmering sauce to create a creamy finish.

Simmer uncovered for 2–3 minutes more to allow the sauce to thicken slightly and the flavors to meld.

Transfer the roulades to a serving platter and spoon the sauce over them, removing the twine or toothpicks before serving.