In this version of the German classic, thinly pounded beef is smeared with whole-grain mustard; rolled with bacon, onion, and pickle spears; and then braised until tender. This recipe first appeared in our May 2014 issue with the story Race to the Finish.
- 12 slices boneless beef chuck, 4" x 6 inch thick, pounded 1/16" thick
- Kosher salt and freshly ground black pepper, to taste
- 3⁄4 cup German whole-grain mustard
- 6 slices bacon, halved crosswise
- 3 whole dill pickles, quartered lengthwise
- arge yellow onion, thinly sliced
- Toothpicks, for securing
- 5 tbsp. unsalted butter
- 3 cloves garlic, thinly sliced
- 1 medium carrot, thinly sliced
- 1 stalk celery, thinly sliced
- 1⁄3 cup dry red wine
- 2 1⁄2 cups beef stock
- 1 bay leaf
- 3 tbsp. flour
- 2 tbsp. roughly chopped parsley, for garnish
- Boiled potatoes and sauerkraut, for serving (optional)
Season beef with salt and pepper. Working with one slice at a time, spread 1 tbsp. mustard over surface. Lay 1 piece bacon, 1 pickle spear, and about 5 slices onion across one narrow end; roll into a tight package and secure with toothpicks. Melt 2 tbsp. butter in a 6-qt. saucepan over medium-high heat. Working in batches, cook beef rolls, turning as needed, until browned, 12–14 minutes. Transfer to a plate. Add remaining onion, the garlic, carrot, and celery to pan; cook until soft, 6–8 minutes. Add wine; cook until almost evaporated, 1–2 minutes. Stir in stock and bay leaf and return beef rolls to pan; boil. Reduce heat to medium-low; cook, slightly covered, until beef is tender, 1 hour.
Transfer beef rolls to a platter; discard toothpicks. Strain stock into a bowl. Add remaining butter to pan; melt over medium-high. Add flour; cook 2 minutes. Whisk in stock and cook until thickened, 4–5 minutes; pour over beef rolls. Garnish with parsley; serve with potatoes and sauerkraut, if you like.