Gently pound the beef slices with a meat mallet until they're a little thinner, being careful not to beat holes into them.
Spread each beef slice with mustard (about 1 teaspoon) and season with salt and pepper. Top with bacon and place an onion wedge and one baby dill pickle in the broader end. Roll up beef tightly from the filled end holding in place with toothpicks.
Select the "Sauté" to pre-heat your Instant Pot. When the word "Hot" appears on display, add one tablespoon vegetable oil and brown the beef roll-ups on all sides for about 3 minutes (work in batches if necessary); remove roll-ups to a plate.
To the pot, add one tablespoon butter and 1 of each: chopped onion, carrot, and celery stick; sauté until soft. Press "Cancel" to turn the cooker off.
Place the beef rolls back on top of the vegetables, add 2 cups beef broth, ½ cup red wine, 1-2 bay leaves, and 1 teaspoon paprika.
Close and lock the lid of the Instant Pot. Select "Meat/Stew," "Pressure Cook" or "Manual" and set the timer (+/- button) to 20 minutes.
When time is up, open the lid using Quick Release (press "Cancel" and then turn the steam release handle on the lid to the "Venting" position.)
Remove Rouladen from the pot, remove toothpicks or string and let rest. Puree sauce using an immersion blender or a food processor and thicken if necessary (see recipe notes).
Stir in a tablespoon of sour cream (if using), then return the roll-ups to the pot until serving.
Follow steps 1 and 2 above.
In a Dutch oven or heavy-bottomed saucepan, heat 1 tablespoon oil and brown the beef roll-ups on all sides for about 3 minutes (work in batches if necessary); remove rollups to a plate.
To the pot, add one tablespoon butter and 1 of each: chopped onion, carrot, and celery stick; sauté until soft.
Follow step 5. Cover and simmer over low heat for 45-60 minutes, or until beef is tender.
Follow steps 8 and 9. Enjoy!
Line your ingredients for rouladen assembly-style. Rolling them up will be a breeze.
If your pickles are too thick, slice them in half lengthwise.
You can use twine instead of toothpicks to hold the roll-ups in place.
Chop all your vegetables for the gravy the same size.
If your gravy is too thin, add either cornstarch or flour slurry to the sauce and cook until thickened. The slurry is a mixture of equal parts of cornstarch and water or flour and water. You can add a tablespoon of tomato paste if you prefer darker gravy.
Read all my other tips in the post above.
Please keep in mind that nutritional information is a rough estimate and can vary significantly based on products used.