👨‍🍳 Instructions

1. 1

   Prepare the beef: Lay the beef slices flat on a clean cutting board. If they are not already thin, cover them with plastic wrap and gently pound them with a meat mallet or the bottom of a heavy pan until they are about 2-3 mm thick. This tenderizes the meat and makes it easier to roll. Season both sides lightly with salt and freshly ground black pepper.

   ⏱️ 15 minutes
2. 2

   Assemble the roulades: Spread about 1 tablespoon of Dijon mustard evenly over the surface of each beef slice, leaving a small border along one of the longer edges. Arrange a layer of thinly sliced bacon (or diced bacon) over the mustard. Place a quartered pickle and a portion of the chopped onion on top of the bacon, near the edge opposite the one you left mustard-free. Carefully roll each beef slice tightly, starting from the side with the filling, tucking in the sides as you go to enclose the filling. Secure the roulades with kitchen twine or toothpicks to prevent them from unrolling during cooking.

   ⏱️ 15 minutes
3. 3

   Sear the roulades: Heat the vegetable oil or lard in a large, heavy-bottomed pot or Dutch oven over medium-high heat. Once shimmering hot, carefully add the prepared roulades, seam-side down if possible. Sear them on all sides until deeply browned, about 2-3 minutes per side. This browning is crucial for developing flavor and color in the final sauce. Remove the browned roulades from the pot and set aside.

   ⏱️ 10 minutes
4. 4

   Build the braising liquid: In the same pot, add the remaining chopped onion (if any) and sauté for 2-3 minutes until softened. Stir in the tomato paste and cook for 1 minute until fragrant. If using red wine, pour it in and scrape the bottom of the pot to deglaze, loosening any browned bits. Let the wine simmer and reduce by half. Pour in the beef broth (or water), add the bay leaf, and bring the liquid to a simmer.

   ⏱️ 5 minutes
5. 5

   Braise the roulades: Carefully return the seared roulades to the pot, nestling them into the liquid. The liquid should come about halfway up the sides of the roulades. If not, add a little more broth or water. Bring the liquid back to a gentle simmer, then reduce the heat to low, cover the pot tightly, and let the roulades braise gently for at least 2 hours, or until the beef is very tender and easily pierced with a fork. Check occasionally and add more liquid if it gets too low.

   ⏱️ 2 hours
6. 6

   Finish the sauce and serve: Once the roulades are tender, carefully remove them from the pot. If desired, you can thicken the sauce by simmering it uncovered for a few minutes, or by making a slurry of 1 tbsp cornstarch mixed with 2 tbsp cold water and stirring it into the simmering sauce until thickened. Remove the bay leaf. Season the sauce with salt and pepper to taste. Slice the roulades (or serve whole) and spoon the rich gravy over them. Serve hot with traditional accompaniments like red cabbage (Rotkohl) and potato dumplings (Kartoffelklöße) or mashed potatoes.

   ⏱️ 15 minutes