Rinderrouladen — Braised Beef Rolls with Mustard & Pickle

Ingredients

• 4 thin slices beef round (about 1¼ lb), pounded ⅛ inch thick
• 2 tbsp German mustard
• 4 slices bacon
• 1 onion, half slivered, half diced
• 2 dill pickles, quartered lengthwise
• 2 tbsp neutral oil
• 1 tbsp tomato paste
• ¾ cup dry red wine
• 1½ cups beef stock
• 1 bay leaf
• 1 tbsp flour mashed with 1 tbsp soft butter
• Salt and black pepper

Method

1. Lay the beef slices flat and spread each with mustard. Top with a bacon slice, slivered onion, and a pickle spear, then roll tightly and secure with toothpicks or twine.
2. Sear the rolls in oil in a Dutch oven over medium-high until browned on all sides, about 6 minutes total. Set aside.
3. Soften the diced onion in the same pot, stir in tomato paste for 1 minute, then deglaze with wine, scraping the bottom clean. Add stock and bay leaf, return the rouladen, cover, and braise at a bare simmer for 80–90 minutes until fork-tender.
4. Lift out the rolls and whisk the flour-butter paste into the simmering liquid until it thickens into a glossy gravy. Taste for salt.
5. Pull the toothpicks, nap the rouladen with gravy, and serve with something to catch the sauce — spätzle, potatoes, or unapologetic bread.