Spanish Birds

Cut the beef across the grain into 4 thin slices (about 1 cm thick) and pound with a meat mallet to a thickness of 5-7 mm, being careful not to tear the meat. Season with salt and pepper, then spread 2 tbsp of mustard over one side of each slice.

Cut the bacon and sausage into strips, slice the pickles thinly, halve each egg, and cut one onion into thin wedges. On the mustard-coated side of each meat slice, arrange a strip of bacon and sausage, a slice of pickle, half an egg, and a few onion wedges.

Roll the meat up tightly into a roulade, tucking in the sides so the filling doesn't fall out, and secure firmly with kitchen twine or wooden skewers.

Heat 2 tbsp of oil in a sauté pan over medium-high heat and brown the roulades on all sides until golden, 6-8 minutes. Transfer to a plate.

In the same pan, sauté the second onion, finely diced, for 10-12 minutes until golden. Stir in the flour and cook, stirring constantly, for another 1 minute.

Pour in the broth, add the remaining mustard (1 tbsp), stir until the sauce is smooth, and bring to a boil.

Return the roulades to the sauce, cover with a lid and braise over low heat for 90-100 minutes, turning occasionally, until the meat is very tender.

Remove the roulades and take off the twine or skewers. If desired, blend the sauce with an immersion blender until smooth, then season with salt and pepper to taste.

Return the roulades to the sauce, heat through for 2-3 minutes and serve hot with dumplings, rice or mashed potatoes, generously ladled with the sauce.