1-Preparing the Beef and Fillings: Begin by laying out 8 slices of top round beef, each about 4×6 inches and pounded to thinner than 1/4 inch. Spread each slice with 1/3 cup German mustard for that tangy kick, then sprinkle with salt and freshly ground black pepper. Add 1 strip of bacon, a few slices of the 8 medium German pickles cut lengthwise, and some of the 1 medium chopped yellow onion to each slice. For more related ideas explore hearty soup recipes that pair well with this dish.

2-Cooking and Gravy Preparation: Roll up the beef slices tightly, tucking in the sides, and secure with toothpicks or twine. Use 1 tablespoon butter and 1 tablespoon oil to brown the rouladen on all sides in a heavy pot, then set them aside. In the same pot, cook 1 medium chopped yellow onion until softened, then add 1 minced garlic clove, 1 small chopped leek (rinsed and drained), 1 large chopped carrot, and 1 large chopped celery stalk, cooking for 5 minutes. Add 1 cup dry red wine, bring to a boil for 1 minute, then simmer. Follow by adding 2 cups beef broth, 1 tablespoon tomato paste, 1 bay leaf, 1 teaspoon sugar, 1/2 teaspoon salt, and 1/4 teaspoon ground black pepper.

3-Finishing the Dish: Nestle the rouladen into the liquid, cover, and cook on low heat for 90 minutes on the stovetop or bake at 325°F (163°C) for 90 minutes until tender. Remove the rouladen and strain the cooking liquid from the vegetables. Return the liquid to the pot, simmer, and thicken with cornstarch or flour dissolved in water as needed. Stir in 4 tablespoons chilled butter and adjust seasoning, then return the rouladen to the gravy and heat through before serving. This method takes about 30 minutes for preparation and 1 hour 55 minutes to cook, totaling around 2 hours 25 minutes. For an external perspective on beef’s role in meals like this, check out health benefits of beef.