Rinderrouladen Eintopf with Spaetzle Noodles

Pound each beef slice between two sheets of plastic wrap until about 1/4 inch thick. Season with salt and pepper.

Spread each beef slice with mustard. Top with onion slices, pickle spears, and bacon lardons. Roll up tightly and secure with kitchen twine or toothpicks.

Heat vegetable oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Dredge the beef rolls in flour, shaking off any excess. Sear the rolls on all sides until browned. Remove from pot and set aside.

Add tomato paste to the pot and cook for 1-2 minutes, stirring constantly, until it darkens slightly.

Deglaze the pot with red wine (if using), scraping up any browned bits from the bottom. Allow the wine to reduce slightly, about 2-3 minutes.

Add beef broth, bay leaves, and dried thyme to the pot. Bring to a simmer.

Return the seared beef rolls to the pot. Cover and transfer to a preheated oven at 325°F (160°C) for 2-2.5 hours, or until the beef is very tender.

Remove the beef rolls from the pot and set aside. Remove bay leaves from the gravy.

If the gravy is too thin, simmer over medium heat on the stovetop, uncovered, until it reaches desired consistency. Adjust seasoning with salt and pepper to taste.

While the gravy is simmering, cook the spaetzle noodles according to package directions (or your homemade recipe). Drain well.

To serve, slice the beef rolls into 1/2-inch thick medallions. Spoon spaetzle noodles into bowls, top with sliced beef, and generously ladle the gravy over the top. Garnish with fresh parsley.