A delightful twist on a classic German dish, these beef roulades are filled with tangy mustard, crispy bacon, and dill pickle, then simmered to perfection in a rich sauce.
Lay out the beef slices and season with salt and pepper.
Ensure the beef slices are thin and even for easier rolling.
Spread a tablespoon of mustard over each beef slice.
Use a brush or the back of a spoon for even coverage.
Place a slice of bacon, a strip of pickle, and a portion of onion on each beef slice.
Cut the ingredients to fit the width of the beef slices.
Roll up the beef slices tightly and secure with toothpicks.
Ensure the rolls are tightly secured to prevent filling from escaping.
Heat oil in a skillet over medium heat and brown the beef rolls on all sides.
Turn the rolls gently to avoid breaking them.
Add the remaining onion to the skillet and sauté until golden.
Stir frequently to prevent burning.
Stir in the tomato paste and stock, then season with salt and pepper.
Mix well to combine the flavors.
Cover and simmer the rolls for 1 hour, turning occasionally.
Check occasionally to ensure the sauce doesn't dry out.
Mix flour with red wine in a bowl to create a slurry.
Whisk until smooth to avoid lumps.
Stir the slurry into the skillet and cook until the sauce thickens.
Cook on low heat to prevent the sauce from burning.
Remove the toothpicks and serve the beef rolls with the sauce.
Garnish with fresh parsley for a touch of color.
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