Beef Roulade Roll

Season both sides of the beef slices with salt and pepper. Spread 1 tsp Dijon mustard evenly on one side of each slice.

Lay one bacon slice flat on each beef slice. Slice the pickle lengthwise into quarters. Finely dice half the onion and set aside; dice the rest coarsely.

Place one pickle quarter and a small handful of the finely diced onion at one short end of each beef slice. Roll tightly from that end, then secure with toothpicks or kitchen twine.

Heat sunflower oil in a heavy-bottomed pot over medium-high heat. Sear the roulades on all sides until deep brown, about 6–8 minutes total. Remove and set aside.

Add the coarsely diced onion to the pot and sauté for 3–4 minutes until softened and golden. Scrape up any browned bits stuck to the bottom.

Return the roulades to the pot and pour in the beef broth. Bring to a simmer, then reduce heat to low, cover, and braise for 90 minutes, turning the roulades every 30 minutes.

Remove roulades and carefully pull out toothpicks or cut away twine. If the sauce is thin, increase heat to high and reduce for 3–4 minutes until slightly thickened.

Slice each roulade in half or keep whole. Split the rolls, nestle the roulades inside, and spoon braising sauce over the top. Serve immediately.