A delightful twist on the classic rouladen, featuring tender beef rolls filled with a savory mixture and served with a rich mustard gravy.
Cook the bacon in a skillet until crispy, then remove and crumble.
Cooking the bacon first allows you to use its rendered fat for additional flavor.
Sauté the chopped carrot and onion in the bacon fat until softened.
Stir frequently to prevent the vegetables from sticking or burning.
Combine the crumbled bacon, sautéed vegetables, mustard, and chopped pickle in a bowl.
Ensure the filling is well mixed for even flavor distribution.
Spread the filling onto each beef slice, then roll tightly and secure with toothpicks.
Roll the beef tightly to prevent the filling from falling out during cooking.
Brown the beef rolls in the skillet, then add water and simmer covered for 1 hour.
Simmering slowly ensures the beef becomes tender and absorbs the flavors.
Remove the roulades and thicken the cooking liquid with flour to make gravy.
Whisk continuously to avoid lumps in the gravy.
Return the roulades to the skillet, coat with gravy, and heat through.
Ensure the roulades are fully coated with the gravy for maximum flavor.
Serve the roulades on a platter with the gravy on the side.
Garnish with fresh parsley for a touch of color and freshness.
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