John's German Beef Rouladen

Begin by placing thin slices of beef on a clean, flat surface. Sprinkle both sides of the meat with kosher salt and black pepper to enhance flavor. Spread a thin layer of mustard on one side of each slice, followed by a few strips of crispy bacon and a sprinkle of smoky paprika. Arrange thin slices of onion in a crisscross pattern on top of the meat, leaving about an inch of space at one end to make it easier to roll. Place a few pickle slices evenly spaced across each slice of beef, making sure they're snug but not overlapping.

To assemble the rolls, start with one end and begin to roll each slice of meat tightly, keeping all the ingredients inside. Make sure the rolls are secure and not too loose, as this can cause them to fall apart during cooking. Secure the rolls with three loops of butcher's twine, one in the middle and one at each end. Trim any excess string to keep things tidy.

Heat a generous amount of vegetable oil in a large saucepan over medium-high heat. Carefully place the beef rolls into the pan, turning them to achieve an even brown color on all sides. Remove the meat from the pan and set it aside, then reduce the heat to medium-low. Melt a small amount of butter in the pan and whisk in some flour, cooking for about 1 minute. Pour in a cold beef broth and whisk vigorously to combine the ingredients.

Raise the heat back up to medium-high and simmer the sauce for about 1 minute, or until it begins to thicken. Transfer the beef rolls back into the pan along with any accumulated juices, then reduce the heat to very low. Simmer gently, covered, and turn the rolls every 20 minutes or so until they're tender, about 1 1/2 hours. When a sharp knife can easily be inserted into the beef roll, it's done.

Transfer the meat to a serving dish and let it rest for a few minutes. Raise the heat back up to high and bring the cooking liquid to a simmer, whisking constantly until it thickens slightly to make a rich gravy. Serve the rouladen with the savory gravy spooned over the top.