I bought this little German cookbook in 1995 in Leavenworth (DH is German) so it's not a long ago recipe but I'll share it here in case you don't find someone with an older version.
Braised Stuffed Beef Rolls (Rouladen)
2 lb. round steak, trimmed of fat
Hot prepared mustard
4 slices thin bacon, diced
3 Tbsp minced dill pickle or relish
1 large onion, chopped fine
Flour
3 Tbsp butter
2 cups beef bouillon
salt & pepper to taste
3 Tbsp chopped fresh parsley
Cut the meat into 4 thin rectangles, each about 4" wide and 8" long. Pound with a mallet or the edge of a plate to make as thin as possible. Arrange the beef slices on a flat surface and spread the top side of each one with mustard. Combine the bacon, pickle and onion and place a large spoonful of the mixture on each slice of meat. Roll up carefully and secure with toothpicks, being sure that the filling is completely enclosed. Dust each roll with flour. Melt the butter in a skillet and brown the Rouladen on both sides. Add the bouillon and season with salt and pepper. Cook slow, covered, about 1 hour or until the meat is tender. Stir in the parsley and serve. Makes 4 servings. Enjoy!