German Rouladen

Lay the thin beef steaks flat on a cutting board. Season both sides generously with kosher salt and freshly ground black pepper.

Spread a thin, even layer of Dijon mustard over the seasoned beef, leaving about a 1-inch border on one of the longer sides.

Layer the bacon strips lengthwise over the mustard. Sprinkle with paprika, then arrange thinly sliced onions and dill pickle spears across the bacon.

Starting from the side with the fillings, tightly roll up the beef, tucking in the sides as you go to keep the filling contained. Use butcher twine to tie the rouladen securely in three places (mid-section and at each end) to maintain its shape during cooking.

Heat vegetable oil in a Dutch oven or heavy-bottomed pot over medium-high heat. Sear the rouladen on all sides until well-browned. Remove the rouladen from the pot and set aside.

Reduce the heat to medium-low. Add butter to the pot and let it melt. Whisk in the all-purpose flour and cook for about 1 minute, stirring constantly, to form a roux.

Gradually whisk in the beef broth, scraping up any browned bits from the bottom of the pot. Bring the mixture to a simmer over medium-high heat. Return the seared rouladen to the pot, ensuring they are mostly submerged in the liquid. Reduce the heat to low, cover the pot, and simmer for about 1.5 hours, or until the beef is very tender. Turn the rouladen occasionally to ensure even cooking.

Once tender, remove the rouladen from the pot and let them rest on a cutting board for about 5 minutes. Meanwhile, if desired, increase the heat under the sauce to high and let it reduce slightly to thicken. Skim off any excess fat from the sauce.

Carefully remove and discard the butcher twine from the rouladen. Slice each rouladen into 1-inch thick pieces at a 45-degree angle. Serve the sliced rouladen over braised red cabbage and roasted potatoes, spooning the rich gravy over the top. Garnish with fresh chopped parsley.