1. An annual fall festival, dating back to the celebration of the marriage of King Ludwig I of Germany in 1810. 2. Did someone mention beer? And bratwurst?

1. Pound the steak until it is about 1/4 inch thick and cut into six pieces, each about 4 x 8 inches.
2. Spread the mustard over the pieces, sprinkle with the chopped onion, and lay a strip of bacon lengthwise over each. Place a piece of pickle across one end, and roll up jelly-roll fashion. Tie the ends with kitchen twine.
3. Heat half the butter in a large skillet over moderate heat and brown the rolls lightly on all sides. Transfer the rolls to a plate.
4. Add the water, celery, and carrots, parsley, salt, and pepper and scrape the bottom of the skillet to dissolve the brown bits. Return the beef rolls to the skillet and simmer covered for 1 hour, turning the rolls once or twice. Transfer the rolls to a plate.
5. Melt the remaining butter in a saucepan over moderate heat and stir in the flour. Cook until lightly browned, stirring frequently. Meanwhile, strain the liquid in the skillet, pressing on the vegetables with a spoon to extract as much liquid as possible. Stir the liquid into the flour mixture and bring to a boil, stirring frequently, until the sauce has thickened.
6. Return the sauce to the skillet and add the beef rolls, simmering just long enough to heat the rolls through. To serve, spoon the sauce over the beef rolls.

Serves 6.