German Beef Roulade

Preheat the oven to 350 degrees F.

Slice the roast into thin slices, obtaining the largest slices you can (an electric meat slicer works best for this).

For each roulade, lay 2 or 3 large slices on a cutting board, overlapping each other by half. Top with 1 or 2 of the smaller slices. Using the side of a meat cleaver, pound the pieces together where they join and until the entire surface is slightly flattened. Sprinkle with salt and pepper. Repeat until you have 8 large pieces.

In the center of each piece place some chopped onion, a pickle slice, and some chopped bacon. Fold down the top, then fold in the sides, and roll. Secure the finished roll with a toothpick at each end.

Place the roulades in a small roasting pan and add water so that the meat is three-quarters covered. Add the celery, carrots, leek, bay leaf, and tomato paste, and stir. Bake for 2-1/2 hours, turning the roulades every half-hour.

Remove the roulades from the pan and pour off and strain the juice. (If time allows, chill the juice until any fat solidifies on the surface and remove the fat.)

Combine the flour and water to form a thin mixture, making sure there are no lumps. Bring the juices to a boil in a saucepan, and gradually stir in the flour and water mixture, continuing to cook over medium heat until the juices thicken (prepare more flour and water mixture if you wish a thicker sauce). Simmer for 10 minutes, season with salt and pepper, remove from the heat, and stir in the red wine.

Before serving, return the roulades to the pan with the sauce and reheat over low heat.