Ingredients:

  • 600g bottom round steak, thinly sliced (1/4 inch thick)
  • 4 tbsp German mustard
  • 120g thick-cut bacon, trimmed
  • 4 dill pickle spears (80g)
  • 1 medium yellow onion, thinly sliced (110g)
  • 1 tsp salt
  • 1 tsp black pepper
  • 1 tsp paprika
  • 2 tbsp olive oil
  • 3 cups low sodium beef broth
  • 1 cup dry red wine
  • 2 medium carrots, diced (130g)
  • 3 cloves garlic, minced
  • 1 tbsp tomato paste
  • 1 bay leaf

Instructions:

  1. Lay the beef slices on a clean work surface and use a meat mallet to gently pound them to an even 1/4 inch thickness.
  2. Season both sides of the pounded beef slices evenly with salt, pepper, and paprika.
  3. Spread 1 tablespoon of mustard over one side of each steak.
  4. Place one slice of trimmed bacon, one pickle spear, and a few slices of onion on the edge of each beef slice.
  5. Roll the meat up tightly and secure the seam using kitchen twine or toothpicks.
  6. Heat olive oil in a Dutch oven over medium-high heat and sear the rolls seam-side down until a deep mahogany crust forms on all sides.
  7. Remove rolls and add diced carrots and minced garlic to the pot, sautéing until softened.
  8. Stir in tomato paste, then deglaze the pot with red wine, scraping up the browned bits from the bottom.
  9. Return the beef rolls to the pot, add beef broth and the bay leaf, and simmer on low heat for approximately 90 minutes until fork-tender.