Ingredients:

  • 2 lbs top round beef, sliced into 6-8 thin pieces (approx. 1/4 inch thick)
  • 4 tbsp spicy German mustard (Düsseldorf style)
  • 6 slices thick-cut smoked bacon
  • 2 large German dill pickles, sliced into long spears
  • 1 large yellow onion, finely diced
  • 1/2 tsp salt
  • 1/2 tsp freshly cracked black pepper
  • 2 tbsp vegetable oil
  • 1 large carrot, finely diced
  • 1 stalk celery, finely diced
  • 1 tbsp tomato paste
  • 1 cup dry red wine (Pinot Noir or Dry Riesling)
  • 3 cups low-sodium beef stock
  • 2 bay leaves
  • 1 tsp cornstarch
  • 2 tbsp heavy cream

Instructions:

  1. Lay the beef slices flat on a cutting board. Use a meat mallet to pound them to an even 1/8 to 1/4 inch thickness. Season both sides with salt and pepper.
  2. Spread approximately one teaspoon of German mustard over one side of each beef slice. Place a strip of bacon down the center, followed by a sprinkle of onions and a pickle spear at the wider end.
  3. Fold the long sides of the beef inward slightly to trap the filling, then roll tightly starting from the pickle end. Secure the roll with kitchen twine or Rouladen needles.
  4. Heat oil in a heavy-bottomed Dutch oven over medium-high heat. Sear the rolls for 8–10 minutes until a deep golden brown crust forms on all sides. Remove rolls and set aside.
  5. In the same pot, sauté the carrots and celery until softened. Add tomato paste and cook for 2 minutes until darkened and fragrant.
  6. Deglaze the pot with red wine, scraping up the browned bits (fond). Add beef stock and bay leaves. Return the beef rolls to the pot.
  7. Cover and simmer on low heat for 90 minutes to 2 hours, or until the meat is fork-tender.
  8. Remove the rolls and strain the vegetables from the liquid. Whisk in a cornstarch slurry to thicken the sauce, then finish by stirring in heavy cream for a silky texture.