German-style Savory Beef Rouladen

Lay out the beef slices on a flat surface. Gently, using a meat mallet, pound them till they are slightly thinner but intact. Spread each beef slice uniformly with a teaspoon of yellow mustard.

Season each slice evenly with salt and pepper. Place two halves of bacon on each slice, top with two onion wedges and a dill pickle at the broader end.

Starting from the filled end, roll up each beef slice tightly and secure it in place using toothpicks.

In an Instant Pot, select the 'Sauté' function. Add vegetable oil when the display shows 'Hot'. Brown the beef roll-ups on all sides for about 3 minutes (work in multiple batches if needed); remove the roll-ups to a separate plate.

Add butter to the pot, followed by chopped onion, carrot, and celery stick. Sauté until the vegetables are soft.

Place the beef rolls back in the pot on top of the vegetables. Add beef broth, red wine, bay leaves, and paprika.

Close and lock the lid of the Instant pot. Select 'Meat/Stew', 'Pressure Cook' or 'Manual' and set the timer to 20 minutes.

After the time is up, open the lid using the Quick Release method. Remove the beef rolls from the pot and let them rest.

Blend the residual sauce using an immersion blender or a food processor until smooth. If the sauce needs thickening, you can reduce it on 'Sauté' function.

Stir in the sour cream into the sauce. Return the rolls to the sauce for serving.