- 4 pieces beef round, boned
- 1 tablespoon Dijon mustard
- 4 slices bacon
- 4 pickle spears
- 2 tablespoons butter
- 2 medium onions, thinly sliced
- ½ cup celery, diced
- ½ cup carrot, diced
- ½ cup onion, diced
- 1 tablespoon tomato paste
- 3 tablespoons flour
- 1 cup red wine
- 1 cup beef stock
- ½ teaspoon kosher salt
- ½ teaspoon black pepper
Preheat oven 300 degrees
Use four 8 ounce beer round steaks
Pound meat between two pieces of plastic wrap until slices are 1/8 inch thick. Brush mustard on top surface of meat using a pastry brush. Lay one slice of bacon down the center of each slice of meat.
Add butter to small sauté pan, melt, add onions and sauté on medium heat until softened. Evenly divide the onions between the four slices of meat, sprinkling on top of each slice. Lay a dill pickle spear crosswise on top of each slice of meat on one end. Tuck ends over the pickle spear and roll the beef around the pickle, creating a tight roll. Tie the roll securely with butchers twine. Season the outside of the meat with salt and black pepper.
Heat oil in a heavy Dutch oven until smoking hot, place a few beef rolls in the pan at a time and brown the beef rolls on all sides until golden brown. Remove and repeat until all rolls are browned.
Set browned rolls aside. To the pan add celery, carrots, onion. Sauté until vegetables are golden in color. Add the tomato paste and stir. Cook for 1 minute allowing the paste to lightly brown. Add flour, mix well and cook for one minute, then add the red wine and beef stock, stir and loosen any bits on the bottom of the pan. Bring liquid to a simmer then place beef rolls in stock, cover with lid and braise in 300 degree oven for 60 to 70 minutes until the beef rolls are fork-tender.
Remove beef rolls from stock, remove strings. Strain the sauce through fine mesh strainer, return to pan. Bring sauce to a simmer and reduce to a thicker consistency. As sauce reduces, skim fat from surface.
Serve with buttered egg noodles or mashed potatoes. Pour the reduced sauce over the meat and starch. Sprinkle with fresh chopped parsley.