Dice onion and bacon. Gently fry them and put over kitchen paper. Dice gherkins and mix with half cooked bacon and onion. 

With meat tenderizer flatten beef steaks and season with salt and pepper on each side. Spread top sides with mustard. Evenly spread a spoon of bacon, onion and gherkin mix. 

Roll up slices tightly and tie with cooking string or tooth sticks.

Heat butter in a frying pan. Add beef rolls and sauté until well browned on all sides. When browned, add garlic and sauté until fragrant, about 1 minute.

Cover and simmer about 1-2 hours until meat is tender. Remove the cooked beef rolls and keep them in hot place until service. Strain into a sieve left over stock and put it in clean sauce pan over medium heat. To thicken sauce into a gravy, combine cornstarch and red wine. Stir slurry mixture into cooking liquid. Cook, stirring, until thickened. Remove strings or sticks and ladle gravy over rolls, and garnish with chopped parsley or watercress shoots. Goes very well with mashed potatoes and red cabbage.