MOM'S ROULADEN

Steps:

• Lay the cutlets on a flat surface.
• Spread each one with mustard, then sprinkle with salt and pepper.
• Divide the pickles, bacon and onion evenly between the cutlets.
• Roll up jelly roll style and secure with wooden toothpicks.
• Heat the oil in a large saucepan; add the rouladen and brown well on all sides.
• Pour in the broth and add the peppercorns and bay leaf.
• Cover, simmer for 1 hour and 20 minutes.
• Remove the rouladen.
• Keep warm.
• Blend the cornstarch with the cold water and add to the broth in the pan.
• Bring to a boil and cook until thick and bubbly.
• Stir in the sour cream and heat through.
• Adjust the seasonings and serve.