Ingredients:

  • 4 thin slices of beef top round or chuck (6 oz / 170g each)
  • 4 strips smoked bacon (4 oz / 115g)
  • 4 tbsp German mustard
  • 4 dill pickle spears
  • 1 medium yellow onion, thinly sliced
  • 1 tsp salt
  • 1 tsp freshly ground black pepper
  • 1 tbsp paprika
  • 2 tbsp vegetable oil
  • 2 carrots, diced
  • 1 celery stalk, diced
  • 2 tbsp tomato paste
  • 2 cups beef broth
  • 1/2 cup dry red wine

Instructions:

  1. Lay the pounded beef slices flat on a clean surface. Spread 1 tablespoon of mustard evenly across each slice. Sprinkle with salt, pepper, and paprika.
  2. Place a strip of bacon, a slice of onion, and a pickle strip in the center of each beef slice. Roll the beef tightly from one side to the other and secure with kitchen twine or toothpicks.
  3. Heat vegetable oil in a large skillet or Dutch oven over medium-high heat until shimmering. Place rolls seam-side down and brown for 2-3 minutes per side until a deep mahogany crust forms. Remove rolls and set aside.
  4. In the same pan, sauté the diced carrots and celery until softened. Stir in the tomato paste and cook for 1 minute.
  5. Deglaze the pan with red wine, scraping the browned bits from the bottom. Return the beef rolls to the pan and pour in the beef broth until the rolls are halfway submerged.
  6. Cover and simmer gently for approximately 90 minutes, or until the beef is tender and the sauce has thickened.