Season the meat on one side with salt and pepper. Grease 1 slice each and place 1 slice of streaky bacon on 1 roulade. Then spread 1 teaspoon of mustard on the bacon and put 1/4 onion on top and roll up. Seal the roulade well (e.g. with thread or skewers). I personally used star yarn and wrap 2 strands across the body and 1 longer strand across the long side.
Sear the roulades and add the remaining onions a little later. Depending on the size of the onion and personal taste, another 1-2 onions. Fry the onions with the roulades even more. Then pour water on it. However, the roulades should not be covered with the water. The sauce will be tastier if you don`t take so much. Season everything again with salt and pepper and then simmer covered for 1 1/2 hours.
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