beef rouladen

Ingredients

• ROULADEN
• 4 slices (4 to 5 oz. each) cheap beef (such as inside round, rump, flap meat, chuck, etc), to about 1/4-inch thick
• ground himalayan sea salt, to taste and divided
• freshly ground black pepper, to taste and divided (i always use mixed peppercorns)
• smoked paprika, to taste
• 4 tablespoons dijon mustard, or more as needed (substitute mittelscharf or meerrettich-senf)
• 8 slices black forest ham
• 12 slices dill pickles, sliced lengthwise
• 24 slices onions, or as needed
• GRAVY
• 2 tablespoons butter
• 2 tablespoons vegetable oil such as canola
• 1 cup onions, chopped
• 1 large clove garlic, pressed
• 1/2 cup dry red wine
• 3 cups low-sodium beef broth
• 1 tablespoon tomato paste
• 1/2 tablespoon worcestershire sauce
• 1 tablespoon fresh thyme leaves, chopped (substitute 1 tsp. dried thyme)
• 1 1/2 tablespoons cornstarch (mixed with 1/2 cup cold water)
• 1/4 cup 35% heavy cream
• ground himalayan sea salt, to taste
• freshly ground black pepper, to taste (i always use mixed peppercorns)
• 1/2 teaspoon dijon mustard, or to taste (substitute mittelscharf or meerrettich-senf)
• 1 tablespoon fresh chopped parsley, for garnish