Instructions: Pound thin the steaks between sheets of plastic wrap with side of a mallet into rounds, 6 to 8 inches across. Spread the meat with mustard. Sprinkle with parsley and thyme. Spread the chopped eggs with relish. Roll up into long, narrow rolls. Coat with 2-tablespoons of the cornstarch. In a large skillet, heat the butter. Add the beef rolls. Brown, over high heat on all sides. Lower the heat. Cook 10 to 15 minutes for medium rare, 20 minutes for well done. Remove the stems from the mushrooms; chop. Add the mushroom caps to skillet halfway through cooking. Add soup and heat until just bubbling.

Serve with the sauce poured over the roulladen.

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