German Beef Roulades

Roulades:

1. Tenderize meat: Cut two pieces of plastic foil larger than the roulades and brush them with a bit of oil. Lay the roulades one at a time on one of the plastic foil pieces, cover them with the second piece, and tenderize them using a flat object (I used a heavy saucepan with a handle; I “beat” the meat with the bottom of the saucepan). Set the beef slices aside. 4 thin beef slices + some oil for brushing
2. Saute onions: Peel and halve them, then cut them into thin half circles. Melt the butter in a pan and cook the onions until nicely golden. Season with salt and pepper and leave them cool slightly.2 onions + 1 tablespoon butter + fine sea salt and freshly ground black pepper
3. Fill: Brush each roulade with mustard. Place 1-3 very thin bacon pieces on the meat; it depends on how wide the bacon is (Note 2). Divide the onions into four portions and spread one part on each roulade. Place 1-2 small pickled cucumbers at the end of each beef slice.2-3 teaspoons mustard + 4-12 bacon slices + cooked onions + 4-8 small pickled cucumbers
4. Roll: Fold the long sides of the beef just a little bit over the filling so that it would not come out. Roll the meat starting at the end where the cucumber lies. Fix the roulades by sticking them with a special roulade needle (if you have any) or with a toothpick. Sprinkle with salt and pepper on all sides.

Sauce:

1. Chop the onions and carrots. Set them aside.2 onions + 2 carrots
2. Brown: Heat the oil in a large skillet or Dutch oven. Brown the roulades on all sides, remove them from the pot, and set them aside.1 tablespoon oil
3. Saute onions: Place the onions and the carrots in the same pot and cook until the onions are golden brown, about 5 minutes.
4. Roux: Add the tomato paste and the sugar and cook, stirring, for a couple of minutes. Add the flour and continue cooking while stirring for another minute or two until the flour is slightly golden.1 tablespoon tomato paste + 1 teaspoon granulated sugar + 1 tablespoon all-purpose flour
5. Add the red wine little by little (3 or 4 large splashes) and let it reduce before adding the following splash. Finally, add the last splash of wine, the beef broth, and the water, and bring everything to a boil.1 cup red wine/ 230 ml + 2 cups beef broth/ 460 ml + 1 cup water/ 230 ml
6. Simmer: Place the roulades back into the Dutch oven with the finely chopped garlic clove and the thyme sprigs. Cover, turn the heat down, and simmer for about 1 ¼ hour. Remove the lid during the last 15 minutes of cooking time to allow the sauce to reduce.1 large garlic clove + 2-3 sprigs thyme
7. Keep warm: Take the roulades out of the sauce, carefully remove the needles or toothpicks and keep them warm.
8. Cook the sauce down for about 10 minutes. You can leave the vegetables inside and blend the sauce smooth, this will thicken the sauce, but the sauce will not be that fine anymore. For a finer sauce, remove the vegetables with a slotted spoon and reduce the sauce to the desired consistency.
9. Taste and add salt, if necessary. It might not be; it depends on the saltiness of the beef broth. Add pepper.fine sea salt and freshly ground black pepper
10. Reheat: Place the roulades back into the sauce and heat them again. Serve immediately as suggested above.