Pound gently the beef chop, wash and dry with paper towel. Cut onion into semicircles, slice the pickled cucumber. Grease beef with mustard, put the cucumber straws, bacon and onion half in the middle of the meat, roll up and tie off the meat with a cooking string. Melt the butter in the saucepan and fry the roulade on the each side, remove it. Chop celery, carrots, leek and remaining onion, sauté in the saucepan, pour over red win in portions, cook until the wine evaporates. Add the broth in the end,salt, pepper and add cucumber marinade. Place the roulade in the baking form, pour over the broth with vegetables and bake at 160 degrees Celsius for 1,5 hours under a cover ( add a liquid if necessary). Strain the sauce, add the remaining mustard and thicken it with soaked in a cold water stratch. Season the sauce to taste, serve with the beef roulade, sliced on the bias.