Season beef with salt, pepper and paprika; spread thinly with mustard. Mix the bacon, onion and parsley.

Place a nice handful on each beef round. Add a slice of pickled cucumber to each round.

Roll up the beef rounds, and secure with skewers, wooden toothpicks or thread. Heat cooking oil in a medium skillet.

Add the beef rolls and saute until well browned, turning occassionally. Add water, cover and simmer for about 1 hour or until tender. Remove beef rolls from skillet. Strain the cooking liquid.

To thicken sauce, combine flour and a small amount of water. Stir flour mixture into cooking liquid. Cook, stirring, until slightly thickened.

Return the beef rolls to gravy. Serve with boiled potatoes, cooked rice or noodles. Add salad or other vegetables in season, and chilled lager beer.

Enjoy!

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