Rinder Rouladen (braised beef rolls)

This one has been a long time coming, I promised it to a friend and never got around to it, but here it finally is

The goods (for 4 Rouladen)

- 4 large thin slices of beef (about 1/4 inch thick)
- salt and pepper to taste
- 1 tablespoon yellow mustard
- 1/3 stick of butter
- 1 large onion, diced
- 1/2 cup minced parsley (fresh is best, but dried works)
- 8 thin slices of bacon (do NOT substitute with turkey bacon!!)
- 2 pickles (sliced length wise)
- 3 tablespoons flour.
- toothpicks or string to bind

For the braising sauce:

- 1 stick of butter
- 1 siced onion
- 1 sliced carrot
- 1 to 2 table spoons tomato paste
- 1 small can of beef broth or around 2 cups (if you make it yourself)
- 1/8 cup red wine

The Works:

melt the 1/3 stick of butter in a frying pan and combine the onion and parsley, fry till onion is golden brown, set aside. On your work area, spread out the slices of beef, season each with salt and pepper, spread mustard thinly on each slice,  spread the onion parsley mixture evenly over the mustard. place 2 slices of bacon on each slice of beef. place a pickle piece on the end of each roulade and roll up.Secure the filled rouladen either with toothpicks or string. Roll in flour.

Now to the braising:

In a deep pan melt the butter, quicjkly sear each roulade on both sides, add the onion and carrot to brown, add tomato paste and pour enough broth so that the meat is halfway covered. Cover and cook on low heat for about 60 to 90 minutes. if neessary add more broth. Take the meat out, seting it aside (make sure to take the toothpicks or string out at this point). Blend the saucei n the pot, add wine and about 1 to 2 tablespoons of flour or cron flour to thicken sauce. Plate meat, pouring some sauce atop and serve with mash potatos, boiled or baked potatoes, veggies or salad.