Beef rolls stuffed with pickles and egg

Ingredients

• 1.5 kg of beef, cut into 20 thin slices
• 120 ml of mustard
• 5 dill pickles, cut in half lengthwise
• 20 carrot sticks
• 5 hard-boiled eggs, cut in half lengthwise
• 240 ml of oil
• 1 tablespoon of butter
• 150 g of chopped onion
• 130 g of chopped carrots
• 100 g of chopped celery
• 90 g of chopped leek
• 65 g of tomato paste
• 120 ml of red wine
• 960 ml of brown sauce
• 960 ml of brown stock
• One bay leaf
• 1 tablespoon of coarsely crushed peppercorns
• 1 tablespoon of thyme
• salt and pepper

Flatten each piece of meat with a mallet until it is thin and wide. Season with salt, pepper, and mustard.

On each slice, place a piece of pickle, carrot, and egg. Roll them up and secure with a toothpick.

Heat the oil in a skillet and brown the meatballs. Remove them and set aside on a plate.

In the remaining fat, brown the onion, carrots, celery, and leek. Add the tomato paste and cook until it darkens.

Pour in the red wine, the brown sauce, and the brown stock. Add the bay leaf, pepper, and thyme, then season with salt.

Bring to a boil once, then reduce the heat and return the dumplings to the sauce.

Cover and let simmer until the meat is very tender.

Remove the toothpicks before serving.