# Components:
→ Beef Rouladen
01 - 4 slices beef top round (approximately 5 oz each), pounded thin
02 - 4 teaspoons German or Dijon mustard
03 - 4 slices bacon
04 - 1 large onion, finely chopped
05 - 4 small dill pickles, quartered lengthwise
06 - Salt, to taste
07 - Freshly ground black pepper, to taste
08 - 2 tablespoons vegetable oil
09 - 2 medium carrots, sliced
10 - 1 medium leek, sliced
11 - 2 celery stalks, sliced
12 - 2 cups beef broth
13 - 1 cup dry red wine
14 - 2 tablespoons tomato paste
15 - 2 bay leaves
16 - 1 teaspoon dried thyme
→ Potato Dumplings
17 - 2 pounds starchy potatoes, peeled
18 - 1/2 cup potato starch or all-purpose flour
19 - 1 large egg
20 - 1/2 teaspoon salt
21 - Pinch ground nutmeg
22 - 2 tablespoons breadcrumbs (optional)
23 - 2 tablespoons butter (optional, for serving)
# Directions:
01 - Season beef slices evenly with salt and pepper. Spread 1 teaspoon of mustard over each slice. Layer with a strip of bacon, a portion of chopped onion, and one dill pickle quarter. Roll up each tightly and secure with kitchen twine or toothpicks.
02 - Heat vegetable oil in a Dutch oven over medium-high heat. Sear each beef roll on all sides until well browned. Remove and set aside.
03 - Add carrots, leek, and celery to the pot. Sauté for 5 minutes until softened. Stir in tomato paste and continue cooking for 1 minute.
04 - Pour in red wine to deglaze the pan, scraping up any browned bits. Simmer for 2 minutes. Add beef broth, bay leaves, and thyme. Return beef rolls to the pot. Cover and braise gently for 1.5 to 2 hours, until the meat is tender.
05 - Boil peeled potatoes in salted water until fork tender. Drain and allow to cool slightly. Mash thoroughly or pass through a potato ricer for a smooth texture. Combine mashed potatoes with potato starch, egg, salt, and nutmeg. Mix until a soft dough forms.
06 - With damp hands, shape dough into 8 uniform dumplings. Optionally, fill each with a few toasted breadcrumbs. Simmer dumplings in gently boiling salted water for 15 to 20 minutes, or until they float.
07 - Remove beef rolls from the braising liquid. Strain the sauce through a mesh strainer. Simmer sauce uncovered to reduce and thicken if necessary, adjusting seasoning to taste.
08 - Slice beef rolls and arrange on plates. Spoon the warm sauce over each serving and present with potato dumplings. If desired, drizzle dumplings with melted butter.
