German Beef Rouladen

1/4 cup Dijon mustard
8 (4 ounce) pieces round steak, pounded 1/4 inch thick
1/2 cup minced onion
2 teaspoons paprika
2 teaspoons salt
2 teaspoons freshly ground black pepper
8 slices bacon, cooked.
3 tablespoons canola oil
2 cans beef broth
1/2 lb mushrooms, quartered
2 tablespoons cornstarch
1/4 cup sour cream

Pound the round steak thin to tenderize and make easier to roll.  Spread 1/2 tablespoon mustard over one side of each piece of meat. Sprinkle the onion, paprika, salt, and pepper evenly over the steaks. Lay one slice of bacon on each piece. Roll the steaks jelly-roll style and secure with toothpicks.
    
Heat the canola oil in a skillet or dutch oven over medium heat. Cook meat on all sides until browned. Add beef broth and mushrooms; bring to a boil. Reduce heat to medium low; cover and simmer until tender, about 60 minutes, checking periodically and adding more broth if needed.
    
Remove the meat rolls. Ladle some of the broth into a bowl and whisk in the cornstarch. Slowly pour the cornstarch slurry into the skillet, stirring continually until the sauce has thickened, 2 to 3 minutes. Stir in the sour cream. Return rolls to the sauce; serve immediately.