German Beef Roulades

What you need:

For the roulades:

• 4 to 6 thin roulades, tenderized
• 2 large onions, sliced in half moons
• 1 Tbsp. butter
• 4 to 6 pickles (or gherkins)
• Mustard (I would love to try beer mustard next time!)
• Thin slices of bacon
• Salt and pepper

For the gravy:

• 2 large onions, chopped
• 2 to 4 carrots, chopped
• 1 Tbsp. oil
• 1 Tbsp. tomato paste
• 1 Tbsp. sugar
• 1 Tbsp. all-purpose flour
• 1 cup red wine
• 2 cups beef broth
• 1 cup water
• 1 to 2 cloves garlic, minced
• 2 to 3 sprigs fresh thyme
• 2 Tbsp. cornstarch
• Salt and pepper
• Mashed potatoes, for serving

Directions:

1. Melt butter in a large deep skillet and cook until golden brown. Let cool slightly.
2. Brush each roulade with mustard and top with a few slices of bacon (I did enough to cover the piece of meat).
3. Divide the onions between the roulades and place a pickle across the ends of each roulade.
4. Fold the long sides in just slightly to keep the filling in and then roll them up and secure with toothpicks. Salt and pepper to taste.
5. Heat oil in the same deep skillet and brown roulades on all sides, then remove and set aside.
6. Add onions and carrots and cook until onions are golden brown.
7. Add tomato paste and sugar and cook for a few minutes.
8. Add flour and cook for 1 minute until it is slightly golden.
9. Add red wine gradually in 3 to 4 splashes. Let reduce before the next addition of wine.
10. Add beef broth and water and then bring to a boil.
11. Add garlic, thyme, and roulades. Reduce heat, cover, and cook for 1 to 1 1/4 hours.
12. Remove roulades from gravy and remove toothpicks. Set aside and keep warm.
13. Cook the sauce for about 10 more minutes.
14. At this point, you can blend it smooth (I chose not to) and then thicken it with corn starch. Remove some of the gravy and stir with the cornstarch. Then add back to the pan, whisking constantly, and bring back to a boil. Salt and pepper, if needed.
15. Serve with mashed potatoes.

Recipe from where is my spoon?