Sprinkle your work surface with flour. Coat both sides of each steak with flour. Spread an even layer of spicy brown mustard on one side of the steaks. Top mustard with salt & pepper, two slices of bacon each and onion strips.
Take a dill pickle spear and starting at one end of the steak, roll the entire contents into a log around the pickle. Secure steak roll with about 3 toothpicks.
Heat about a tablespoon of olive oil in a skillet and add the steak rolls, turning to brown evenly on all sides. Remove from skillet and set aside, leaving the drippings in the skillet.
Sprinkle 2 tablespoons of flour in the skillet over the drippings, whisking briskly to combine until the flour mixture is pasty. Continue to whisk together for about a minute or two on low heat.
Begin to add beef broth to flour mixture, slowly, a cup at a time, whisking to combine after each addition. Turn the heat to medium-high and continue to add broth and whisk until all the broth is added to the skillet. Bring to a bubble and then turn heat down to low.
Return steak rolls to skillet, cover and cook on low for 30-40 minutes.
Remove toothpicks. Serve Rouladen with steak fries, garnish both with gravy from the skillet.