German Rouladen

Instructions

1. Prepare the beef
   If the beef slices are too thick, place them between two sheets of plastic wrap and pound them to about 1/4-inch thickness. Season each slice with salt and pepper on both sides.
2. Assemble the rouladen
   Spread each beef slice with 1 tablespoon of mustard. Place a slice of bacon on top, followed by some sliced onions and a pickle spear at one end. Roll up the beef tightly around the filling, starting from the pickle end, and secure with kitchen twine or toothpicks.
3. Brown the rolls
   Heat the vegetable oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Add the beef rolls and brown on all sides, about 2-3 minutes per side. Work in batches if necessary to avoid overcrowding.
4. Make the braising liquid
   Once all rolls are browned, return them to the pot if you worked in batches. Add the beef broth, red wine, tomato paste, bay leaves, and thyme. The liquid should come about halfway up the sides of the rolls.
5. Braise the rouladen
   Bring the liquid to a boil, then reduce heat to low. Cover the pot and simmer gently for 1.5 to 2 hours, or until the beef is very tender. Turn the rolls occasionally during cooking.
6. Prepare the gravy
   Remove the rouladen from the pot and keep warm. Remove bay leaves from the cooking liquid. If you prefer a thicker gravy, mix cornstarch with cold water in a small bowl, then whisk this slurry into the simmering liquid. Cook for 2-3 minutes until thickened.
7. Serve
   Remove the twine or toothpicks from the rouladen. Serve the rouladen with the gravy spooned over top, alongside traditional German sides like spaetzle, potato dumplings, or boiled potatoes and red cabbage.