Lay out the steak and coat with spicy deli mustard and one slice of bacon uncooked. Salt and pepper the steak. Cover with thin sliced onion, matchstick cut pickles and carrots and then roll up each steak tightly and hold with a toothpick.

Brown the rolled steak in a pan with a mixture of butter and olive oil.

Remove the rolls from the pan and add one can of tomato puree, 2 tablespoons of deli mustard and one tablespoon of oregano. Stir to mix and then put the rolls back in.

Simmer until tender.