Step 1

Dice the carrots, celery, and leeks. Set aside.

Step 2

Depending on thickness cut meat horizontally to about ⅜" thickness. You can use a meat mallet to pound the slices of meat to a more even thickness.

Step 3

Lay the meat slices on a large cutting board. Spread 1-2 tsp of mustard on each slice of meat.

Step 4

Place one piece of bacon on each slice of meat.

Step 5

At one end of the meat slices, place some gherkins and onion slices.

Step 6

Starting from the end with the pickles and onions, tightly roll up the rouladen.

Step 7

Secure each roll with poultry lacers, toothpicks, skewers, or cooking twine.

Step 8

Preheat the oven to 320˚F.

Step 9

Heat the cast-iron skillet over medium-hot heat. Add a few tablespoons of heat-resistant oil.

Step 10

Carefully add the rouladen, possibly in batches, and sear to brown.

Step 11

When the rouladen are nice and brown on most sides, transfer from the dutch oven to a plate.

Step 12

Add the diced vegetables to the dutch oven and sautee for about 5 mins, stirring occasionally.

Step 13

Add the red wine, scraping the browned bits off the bottom of the dutch oven.

Step 14

Add the rouladen back to the dutch oven. Top with enough bouillon or stock to cover the rouladen at least by half. Add the bay leaf.

Step 15

Place a lid on the dutch oven and place it in the oven for about 90 mins.

Step 16

Check the meat for tenderness. If it is not very tender, return the rouladen back to the oven for another 15-25 mins.

Step 17

When the rouladen are very tender, transfer them to a plate.

Step 18

Strain the vegetables and save the liquid. You may also save the vegetables or use for something else (they are actually very aromatic).

Step 19

Melt the butter in the dutch oven over medium-low heat, add the flour, and stir to combine. Add all of the reserved liquid. Using a metal whisk, bring to a boil, stirring constantly.

Step 20

If the sauce is too thick, add more red wine or bouillon. If it is too runny, add more flour or cornstarch.

Step 21

Whisk in tomato paste to taste.

Step 22

Add the rouladen back to the dutch oven, coating them evenly with sauce.

Step 23

Serve immediately with braised red cabbage and boiled potatoes, potato dumplings, or Spätzle.