Cut steaks into strips measuring 3-4 inches wide. With a meat mallet, flatten meat to about 1/8 inch. Season with salt and pepper. Spread with mustard. In a large skillet, on medium heat, cook the onion and bacon until the bacon is crisp. Pour off as much fat as possible. Spread the onion and bacon mixture equally over the meat, sprinkle pickles and roll up the meat from the short end and secure with cooking string. In a large skillet, heat vegetable oil. Add roulades and brown on all sides. Remove from the skillet and transfer onto a large baking dish. When all roulades are browned, add flour and stir until smooth gradually adding the wine and beef broth. Let simmer for 1 minute. Pour the sauce over the rolls, cover with foil, and bake for 1 1/2 hours or until done. Let the meat rest for at least 10 minutes before slicing. Makes 6 servings.