Rouladen

Cut the beef into 8 thin slices, place them one at a time between sheets of plastic wrap and pound with a meat mallet to a thickness of 4–5 mm. Season the slices with salt and pepper on both sides.

Spread mustard over each slice (1 tsp each), leaving a 1 cm border around the edges. On top, lay a slice of bacon, half a pickle cut into thin strips lengthwise, and a handful of the first onion, finely chopped, dividing it evenly among all the rolls.

Roll up each slice tightly, tucking in the side edges so the filling doesn't fall out. Secure with 2–3 toothpicks or tie with kitchen string.

Heat the oil in a Dutch oven over high heat. Sear the rolls on all sides until golden brown, 6–7 minutes, then transfer to a plate.

In the same pot over medium heat, sauté the second onion, finely diced, in the remaining fat for 2–3 minutes until softened. Add the tomato paste and cook for 1 minute, then pour in the stock, bring to a boil and scrape up any browned bits from the bottom.

Return the rolls to the sauce, cover with a lid and braise over low heat for 1.5–2 hours (or in an oven preheated to 160°C), until the meat is tender.

Transfer the rolls to a plate and remove the toothpicks or string. Stir the flour into cold water until smooth, pour it into the sauce in a thin stream and simmer for 2–3 minutes, stirring, until thickened. Season the sauce with salt and pepper to taste.

Pour the hot sauce over the rouladen and serve with mashed potatoes, spätzle or braised red cabbage.