Braised beef rolls (Rouladen)

• 8 thin slices of top round of beef, each measuring 4 by 6 inches and 1/4 inch thick, about 2 pounds total weight
• 1 1/2 tablepoons homemade mustard, English-style (see recipe)
• 4 pickle spears or 1 kosher dill pickle, bottled without salt, each cut lengthwise into quarters, about 4 1/2 inches long
• 2 teaspoons dried marjoram
• Freshly ground pepper to taste
• 1 tablespoon butter or oil
• 1/2 cup finely chopped onion
• 1/2 cup finely chopped carrots
• 23 cup finely chopped celery
• 1 tablespoon flour
• 13 cup dry white wine
• 1 1/4 cups unsalted beef broth
• 1/4 teaspoon dried thyme
• 1 bay leaf

1. Place slices of meat one at a time on board and pound with flat mallet without breaking flesh.
2. Brush top of each slice with mustard.
3. Cut each pickle spear crosswise in half.
4. Place spear in center of each slice.
5. Sprinkle with marjoram.
6. Fold over ends of each slice toward center.
7. Fold other ends over to enclose pickles.
8. Tie each roll with string.
9. Sprinkle with black pepper.
10. Heat butter in casserole or Dutch oven and add beef rolls.
11. Cook, turning as necessary, until nicely browned all over, 8 to 10 minutes.
12. Remove beef rolls.
13. To casserole add onion, carrots and celery.
14. Cook, stirring, until wilted.
15. Sprinkle with flour and stir with wire whisk to blend.
16. Add wine, stirring rapidly with whisk.
17. Stir in broth.
18. Add thyme and bay leaf.
19. Return meat rolls to casserole.
20. Cover and let simmer 1 hour.
21. Remove strings from beef rolls and bay leaf from sauce.
22. Serve with sauce spooned over.

thin, homemade mustard, pickle, marjoram, freshly ground pepper, butter, onion, carrots, celery, flour, white wine, unsalted beef broth, thyme, bay leaf

Taken from cooking.nytimes.com/recipes/10158 (may not work)