Peel root vegetables and cut into slices of about 1cm in  width. Divide gherkins into four or six slices.
Flatten each beef escalope slightly with a rolling pin between some plastic film. Season with salt, pepper and marjoram. Then cover one side of each escalope with mustard and coat them with 2 slices breakfast bacon. Place vegetables slices in the lower part of  beef. Wrap a beef escalope around each one. Tie carefully with fine thread or secure with a cocktail stick. Fry them all around in a little bit of oil. Add beef stock, bring to a boil and sweat covered for approx. 1 1/2 hours over a low heat. Lift out beef olives and keep warm. Cook until stock reduced  to two-thirds. Whisk 1 1/2 tbsp. flour and sour cream, stir in and simmer for 5 minutes. Season for taste with salt and pepper.  Add beef olives and let them sit a little bit.