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1
Combine 1 cup onion, bacon and carrot in heavy medium skillet.
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2
Cook over medium heat until vegetables begin to brown, stirring occasionally, about 12 minutes.
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3
Mix in ham, then breadcrumbs.
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4
Cool filling completely.
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5
Using meat mallet or rolling pin, pound each beef slice between sheets of waxed paper to 6x4-inch rectangle.
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6
Spread 1 1/2 teaspoons mustard over each beef slice.
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7
Spoon 3 tablespoons ham mixture onto center of each slice.
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8
Gently press filling out to cover meat and adhere, leaving 1/2-inch border on all sides.
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9
Place 1 pickle wedge parallel to 1 long side on each beef slice.
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10
Fold in short sides.
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11
Roll meat over pickle jelly roll style, enclosing filling completely.
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12
Secure with toothpicks.
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13
(Can be made 4 hours ahead.
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14
Cover and chill).
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15
Melt butter in heavy large skillet over medium-high heat.
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16
Add 1 cup onion; saute until golden, about 8 minutes.
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17
Mix in paprika.
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18
Add beef rolls; turn to coat with butter.
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19
Add broth; bring to boil.
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20
Reduce heat to medium, cover and simmer until beef is tender, turning rolls occasionally, about 40 minutes.
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21
Using tongs, transfer beef to platter.
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22
Tent with foil.
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23
Increase heat to medium-high; boil until liquid is reduced to sauce consistency, about 15 minutes.
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24
Remove toothpicks from beef.
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25
Top meat with sauce and serve.
