👨‍🍳 Instructions

1. 1

   Pound the beef slices to about 1/4 inch thickness. Season both sides with salt and pepper.

   💡 Tip: Use a meat mallet or the bottom of a heavy pan.
2. 2

   Spread a thin layer of Dijon mustard on one side of each beef slice.

   💡 Tip: Don't be too shy with the mustard!
3. 3

   In a separate bowl, mix the diced bacon, chopped onions, and chopped pickles.

4. 4

   Evenly distribute the filling mixture over the mustard-spread side of each beef slice, leaving a small border at one end.

   💡 Tip: This helps to keep the filling contained when rolling.
5. 5

   Roll up each beef slice tightly, starting from the wider end, to form a roulade. Secure with toothpicks or kitchen twine.

   💡 Tip: Ensure the roulades are rolled tightly to prevent them from unraveling during cooking.
6. 6

   Heat vegetable oil or lard in a large pot or Dutch oven over medium-high heat. Sear the roulades on all sides until deeply browned.

   💡 Tip: Work in batches if necessary to avoid overcrowding the pan.
7. 7

   Remove the roulades from the pot and set aside. Add the flour to the pot and cook for 1-2 minutes, stirring constantly, until lightly browned.

8. 8

   Gradually whisk in the beef broth (and red wine, if using), scraping up any browned bits from the bottom of the pot. Add the tomato paste, bay leaves, and marjoram.

   💡 Tip: Whisking gradually prevents lumps.
9. 9

   Return the roulades to the pot. Bring the liquid to a simmer, then reduce the heat to low, cover, and cook until the beef is tender.

   💡 Tip: Alternatively, you can braise them in a preheated oven at 325°F (160°C).
10. 10

    Once tender, remove the roulades from the sauce. If the sauce is too thin, simmer it uncovered to reduce and thicken. Season with salt and pepper to taste.

    💡 Tip: You can thicken the sauce further by making a slurry of cornstarch and water if needed.
11. 11

    Serve the beef roulades with the sauce, typically alongside noodles, mashed potatoes, or dumplings.