Rouladen -Beef Rolls

Rouladen-Beef Rolls
Serves 4

4-7 oz. slices of beef topside
4 slices of bacon ( not smpked), cut each one in half
1 small onion, peeled and cut into large dice
1 leek, washed and cut into half moons
carrot, peeled and cut into half moons
2 celery ribs peeled and cut into half moons
4 cornichons or gherkins
2 Tbsp. cano;a oil
1 cup beef broth and extra
3 Tbsp. all purpose floour
2 Tbsp. water Dijon Mustard
Salt and pepper
Toothpicks or Kitchen string

Pat the beef dry with p[apertowels and season with salt and pepper.Spread mustard on each slice of beef. Place the bacon on top of the mustard, season with pepper. Add the cornichon slices, season with pepper.Roll the beef and secure with toothpicks or kitchen string.
In a skillet over high heat, brown the rouladen with canola oil. Make sure to brown all sides. Remove the rouldaden and add the vegetables and sautee. Add the rouladen cack into the skillet and add the beef broth. Cover and braise for 1 1/2 hours on medium heat.
Periodically turn them and add more broth if necessary.
When the roulden are done, remove and keep warm. Strain braising liquid.Wisk the flour into the braisong liquid. Bring to a boil and season with salt and pepper. To serve remove toothpick and serve the sauce over the roulden. Tastes great with Spaetzle (next recipe)