Authentic German Rouladen

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subheading: For the Rouladen:

8 slices top round beef, about 4x6 inches in size and ¼ inch thick (*see note) (ask your butcher), gently pound the slices with a meat mallet until they're a little thinner than ¼ inch (be careful not to pound holes into them)

⅓ cup German yellow mustard

8 slices bacon

8 medium German pickles , sliced lengthwise

1 medium yellow onion , chopped

salt and freshly ground black pepper

subheading: For the Gravy:

1 tablespoon butter

1 tablespoon cooking oil

1 medium yellow onion , chopped

1 clove garlic , minced

1 small leek , chopped, rinsed and drained in colander

1 large carrot , chopped

1 large celery stalk , chopped

1 cup dry red wine

2 cups strong beef broth

1 tablespoon tomato paste

1 bay leaf

1 teaspoon sugar

½ teaspoon salt

¼ teaspoon freshly ground black pepper

4 tablespoons chilled butter

cornstarch or flour dissolved in a little water for thickening (depending on how much gravy liquid there is you'll need about 1 to 2 tablespoons of cornstarch dissolved in 2 to 3 tablespoons of water or 2 to 3 tablespoons flour dissolved in ¼ to ⅓ cup water)

Directions at daringgourmet.com

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