German Beef Rouladen – – Beef Rolls: beef (top round, cut 1/4" thick), salt, black pepper, mustard (use Dijon, or other spicy version), bacon, onion (sliced), dill pickle (sliced thin to yield 32 pieces), olive oil, Braising Sauce: olive oil, onion (diced), celery (diced), carrot (diced), beef broth (14 oz.), beer, bay leaves, peppercorns (whole), mustard, corn starch (dissolved in 1water, if needed for thicker sauce), Place beef scallops on a flat surface. Salt and pepper to taste. Coat one side of each piece with mustard. Assemble each roll with bacon, onion slices and pickle slices. Roll the beef and secure with toothpicks or kitchen string.; Heat a heavy skillet with oil and place the beef rolls in the pan.; Brown on each side. Cook in batches to avoid crowding the pan and to achieve crispy brown sear on the beef. Set the seared rolls aside to prepare the braising sauce.; Using the same pan, add more oil if necessary and sauté the chopped onions, celery and carrots until soft but not browned. Add the beef broth, beer, bay leaves and peppercorns and stir well, being sure to scrape up any remnants left behind from the cooking of the beef rolls. Add mustard, stir through and continue to stir on medium heat bringing to just below boiling point. Lower heat and simmer for 20 minutes. Remove from heat, allow to cool, remove bay leaves and pour the braising sauce through a strainer.; Pour the strained braising sauce back in the pan. Add the seared beef rolls. Do not completely submerge the beef rolls in liquid. Cover to about half way up. Cover the pan and simmer stove top over medium heat. Turn the beef rolls after an hour. Simmer for another hour until tender when pierced with a fork.; Remove the beef rolls and set aside. Place the braising sauce over high heat and simmer to reduce. Add dissolved corn starch if thicker sauce is desired. When desired thickness is achieved, taste and re-season with salt and pepper.; Remove the toothpicks or string from each beef roll. Serve the beef topped with the sauce. This dish is complemented with warm sauerkraut and skillet potatoes with bacon and onions.; – In German markets this beef cut is readily available. Ask your butcher specifically for the scallop or rouladen cut of top round.