Rouladen

Place beef flank steak on a cutting board and pound with a meat mallet or rolling pin until thin and even, approximately 1/4 inch thick. Cut into 4 equal rectangles.

Cook bacon slices in a skillet over medium heat until crisp, then transfer to a paper towel and crumble. Reserve 1 tbsp bacon fat in the pan.

Add sliced onion to the same skillet with bacon fat and sauté over medium heat for 5 minutes, stirring occasionally, until softened. Remove from heat and let cool slightly.

Spread 2 tsp mustard evenly over the surface of each meat rectangle. Divide the cooled onion mixture, crumbled bacon, and fresh dill equally among the 4 pieces, placing filling on the bottom half of each rectangle.

Roll each rectangle tightly from the bottom up, enclosing the filling. Secure each roll with kitchen twine tied around the middle and at each end.

Heat 2 tbsp vegetable oil in a large heavy skillet or Dutch oven over medium-high heat. Once shimmering, carefully place rouladen seam-side down in the pan and sear for 2 minutes per side until browned. Transfer to a plate.

Pour beef broth into the same skillet, scraping up any browned bits with a wooden spoon. Add carrot pieces, celery pieces, bay leaves, and thyme sprigs.

Return rouladen to the skillet, nestling them among the vegetables. Reduce heat to low, cover, and simmer for 1 hour and 15 minutes, or until beef is very tender.

Remove from heat and season with salt and black pepper to taste. Discard bay leaves and thyme sprigs.

Transfer rouladen to a serving platter. Arrange braised vegetables around the rolls and spoon warm braising liquid over the top. Remove kitchen twine before eating.