German Beef Rouladen

Instructions

1. Prepare the beef
   Lay the beef slices flat on a work surface. If necessary, pound them to about 1/4 inch thickness. Season each slice with salt and pepper, then spread about 1/2 tablespoon of mustard evenly over one side of each slice.
2. Assemble the rouladen
   Place a slice of bacon on each beef slice. Distribute the sliced onions evenly among the beef slices, then place a pickle spear at one end of each slice. Roll up the beef slices tightly around the filling, starting from the end with the pickle. Secure each roll with toothpicks or kitchen twine.
3. Brown the rouladen
   Heat the vegetable oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Add the beef rolls and brown them on all sides, about 2-3 minutes per side. Work in batches if necessary to avoid overcrowding the pot.
4. Prepare the braising liquid
   Once all the rouladen are browned, return them all to the pot if you worked in batches. Add the beef broth, red wine, tomato paste, bay leaves, and thyme. Bring to a simmer, then reduce heat to low.
5. Braise the rouladen
   Cover the pot and simmer gently for about 1.5 to 2 hours, or until the beef is very tender. Turn the rolls occasionally during cooking to ensure even braising.
6. Thicken the sauce
   When the beef is tender, carefully remove the rolls from the pot and place them on a warm platter. Remove the bay leaves from the sauce. In a small bowl, mix the cornstarch with cold water to create a slurry. Gradually stir the slurry into the simmering sauce and cook, stirring constantly, until the sauce thickens, about 2 minutes.
7. Finish and serve
   Remove the toothpicks or twine from the rouladen. Taste the sauce and adjust seasonings if necessary. Pour some sauce over the rolls and serve the remaining sauce on the side. Traditionally served with potato dumplings, mashed potatoes, or spätzle, and red cabbage.