Beef Rouladen Question For Those Who Have Made It/Familliar With

A standard beef rouladen is usually bacon, onions, and a pickle spear which is rolled in very thin slice of seasoned top round, seared, then braised.

My family recipe says to just use raw onion and raw bacon inside. The idea of not rendering the bacon is because it helps out the very lean top round to keep moist. I researched a few recipes online and some call for sauteing both the bacon and onion, while most say to use raw.

If you've made it, raw or sauteed?

I was going to make it for dinner tonight but got sidetracked. If I get ambitious (and it wouldn't be that much work), I may do a test of four. One would be both raw, another would be raw bacon with sauteed onions, another would be both cooked, and perhaps a fourth with cooked onion and bacon, then cooked sous vide, just for shits and giggles to see how it turns out.

Preferences? What does your recipe call for?

(Along with the French influence, Louisiana claims to have German influence too, although I really don't see it. Hopefully it's true and get some discussion on this lol)