Prepare the Beef Rolls: Lay the steak slices on a cutting board. Spread mustard on each steak and sprinkle with the minced onion. Place a bacon strip on each slice. Lay carrot sticks and a pickle quarter at the end of each of the steaks. Roll up jelly roll style and secure with toothpicks or skewers.

Dredge: Combine the flour, salt, and pepper. Coat roll-ups with the seasoned flour. Reserve any remaining flour mixture in the refrigerator until the meat is done.

Brown the Beef Rouladen: Heat the oil in a heavy skillet or Dutch oven over medium-high heat. Add the steak rolls and brown on all sides.

Add Sauce Ingredients and Simmer: Combine tomato sauce, Worcestershire sauce, hot water, and brown sugar, and pour it over the meat. Cover the pan and simmer for 1 hour. Alternatively, you may cover the pan and place it in a 325°F oven for 1 hour. Remove the meat to a platter and remove the toothpicks or skewers; keep warm.

Finish the Dish and Serve: Combine 2 tablespoons of reserved flour mixture with 2 tablespoons of cold water and whisk to make a smooth paste. Add to the sauce and cook, stirring, until thickened and bubbling. Pour the tomato sauce over the rouladen and serve.