This one is converted from German.
4 large thin slices beef
8 slices bacon
Two pickle spears – kosher dills
1 tablespoon medium hot mustard
¼ cup butter
1 bunch parsley
Salt and pepper
Flour for coating
4 tablespoons oil
1 teaspoon tomato paste
1 ½ cups hot water
3 tablespoons red wine
Peel and dice one onion and set aside.
Quarter the other onion and set aside.
Clean and course chop the carrot.
Finely chop the parsley.
On a solid work surface on a piece of plastic wrap that has been moistened, lay out the thinly sliced beef and salt and pepper. Cover with another piece of plastic wrap and pound flat with the flat side of a meat hammer.
Remove the plastic wrap and spread thinly with mustard.
Melt the butter in a small pan melt and sauté the onion and parsley. Cool slightly and spread on top of the mustard coating. Lay 2 strips of bacon on each piece of beef.
Lay 2 pickle slices cross-ways on the end of each piece of beef and roll up (starting with the pickles).
Secure with tooth picks or kitchen string. Cover the rolls in flour and shake off excess.
In a large pan with oil, sear on all sides at medium heat. Add quartered onion and carrot and brown slightly (don’t caramelize).
Stir in the tomato paste and add water till the rolls are half covered. Cover and simmer over low heat for 1 to 1 ½ hours. Turn half way through cooking and add water if needed.
When done remove the rolls from the pan, remove the tooth picks or string and keep warm.
Stir the red wine into the pan and bring to a boil. Remove from heat and mash slightly.
Serve rolls with sauce poured over them.