1. Season the thinly pounded beef slices with salt and pepper, then spread a thin layer of mustard over one side of each.
2. Place a strip of smoked bacon, some pickled cucumber cut into batons and onion on each slice.
3. Roll the slices up tightly and secure them with toothpicks or roulade needles so they do not unravel while cooking.
4. Brown the rolls all over in the oil, then remove them. Sauté the diced carrot and celeriac in the remaining fat.
5. Add the tomato paste, pour in the stock, return the rolls, cover and braise over low heat for 1.5 hours.
6. Remove the fasteners from the rolls, thicken the sauce with the flour and blend until smooth, then pour it over the rolls and serve.
Tip: Traditionally served with potato dumplings (Knödel) and braised red cabbage.
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