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Lay beef slices on cutting board and pound both sides flat with a meat tenderizer
Salt and pepper the top side of each slice
Spread Dijon mustard on top side of each slice
Sprinkle top side of each slice with diced onion
Sprinkle top side of each slice with chopped bacon
Spoon a teaspoon or 2 of bacon grease on top side of each slice
Place a pickle quarter on the end of each slice and roll
Use kitchen twine to secure rolls on each end
Salt and Pepper outside of rolls
In large skillet brown all sides of rolls in oil. Don’t crowd pan, do multiple batches if needed. Remove Rolls from skillet, deglaze pan with wine. Add beef broth, and place rolls in single layer in skillet. Lower heat, cover, and simmer for 1½ hours or until meat is tender, turning rolls occasionally, add broth or water if level is getting low (keep rolls around ½ covered)
Using Sauté setting on high, brown all sides of rolls in oil. Don’t crowd pot, do in 2 batches of 4 rolls. Remove rolls from pot, deglaze with wine. Add broth, place rolls in single layer in pot. Pressure cook on high pressure for 20 minutes with a 10-15 minute natural release
Dissolve flour or corn starch in ½ cup warm water. Remove rolls from skillet or pot. Add flour or corn starch mixture to drippings. Raise heat to med-high (or turn instant pot to sauté). Reduce until desired constancy is reached