Lay out the beef slices and season both sides with salt & pepper
Spread each slice with mustard, then add bacon, pickle strips & onions
Roll tightly and secure with kitchen string or toothpicks
Heat clarified butter or oil and brown rouladen deeply on all sides, then remove
Sauté diced onion, carrot & celery in the same pot
Add tomato paste and sugar, roast for 1–2 minutes
Deglaze with a little broth, reduce, and repeat
Add remaining broth, water & bay leaves, then return rouladen to the pot
Cover and simmer gently for 1.5–2 hours
Remove rouladen from the pot
Blend the sauce or press through a sieve, then reduce until thick and glossy
Season to taste and return rouladen into the sauce
Serve with mashed potatoes and red cabbage
