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Pound the steaks with a meat tenderizer until they are about 1/8-inch thick, and then sprinkle each steak with salt and pepper. Spread the mustard thickly on the top side of each steak. Place 2 slices of bacon, 2 pickles, and a spoonful of the cooked onions on top of each steak.
Starting from the narrowest end of the steak, roll it up tightly, jelly-roll style, and secure the end with a toothpick.
Heat the olive oil in a heavy saucepan over medium heat, and brown the steak rolls on all sides. Add about 1 cup of water to the saucepan, cover it with a lid, and simmer the steak rolls for 1 hour 30 minutes. Remove the rolls from the pan.
Add the beef broth to the liquid the rolls were cooked in. Boil until the liquid is reduced to one-third of its original amount. Whisk in the half-and-half and tomato paste, being careful not to boil, to avoid curdling. Season with salt and pepper.