4 large sweet onions, sliced
3 tbsp vegetable oil
4 lb top round roast, sliced into 1/4 inch thick by 8 inch long pieces
1 tsp paprika
sea salt, ground black pepper to taste
1 lb bacon
1/4 cup oil
3 cups beef stock, 3 tbsp reserved
1 tsp flat leaf parsley, chopped
German pickles, whole
2 tbsp cornstarch
Caramelize the onions by cooking on low heat with 3 tbsp oil for about 15 minutes.
Prepare sliced beef pieces on a cutting board and season with salt and pepper. Line with 1 slice of bacon, 1 tbsp caramelized onion and 1 pickle. Roll beef around filling folding in sides until it becomes a bundle. Tie together with string in 2 places to ensure it doesn’t fall apart. Make a roll with each remaining piece. Keep leftover onion for sauce.
Heat a skillet on medium heat and add 1/4 cup of oil. Increase heat to high and sear meat bundles until golden on each side, without crowding. Set aside on a plate.
Once meat is finished, turn heat to low and take 3 tbsp of beef stock and refrigerate. Add remaining beef stock to skillet. Readd all meat to the skillet and sprinkle with parsley. Cover and cook for 45 minutes or until done. Remove meat from skillet and cut off string.
Mix cornstarch and reserved beef stock in a small bowl and stir into skillet to thicken juices. Increase heat and bring to a low boil, cook stirring constantly until thickened, about 4 minutes. Season to taste and ladle gravy over meat and garnish with additional parsley.