These work out to about 2.5 net carbs each depending on the type of mustard and pickle you use.

"Beef Sheets" are thin slices of beef roast, uncooked, and are usually special order from a butcher. If you have a German deli near you, they likely have these. The beef is a bit on the pricey side. We only have these a couple of times a year at special occasions. I'm going to try to make them with minute steak, pounded thin, to see how they come out..but that's a future tweak.

Here's what a beef sheet looks like frozen:

Salt & pepper them, spread on some mustard of your choice. We use Dijon. On one end make a pile of 1/2 slice bacon, dill pickle spear and some chopped white onions:

Roll 'em up:

Brown 'em on all sides in a high sided frying pan:

Add enough water to partially cover and simmer slowly for about an hour.
The finished product:

Traditionally a gravy is made from the juices and they are served with potatoes and sweet and sour purple cabbage. Too carby.
What do they taste like? Beef. The bacon gives them a smokey flavour. The dill pickle gives them a dill and slightly tangy/sour/dill flavour.

The finished product freezes well. They are great eaten cold, or sliced into pinwheels and served on cucumber slices or lettuce.