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1
Put the slices of beef between sheets of plastic wrap and pound with a flat mallet without breaking the tissues.
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2
Lay out pieces of beef in one layer on a flat surface.
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3
Spread the top of each with one teaspoon of mustard.
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4
Spoon an equal portion of the pork in the center of each piece.
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5
Flatten the pork over the center, leaving the margin uncovered.
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6
Sprinkle one tablespoon of onion over each portion of pork.
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7
Sprinkle with salt and pepper, and cover with one strip of pickle.
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8
Wrap the meat around the filling, holding and tucking in the ends in envelope fashion.
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9
Tie each bundle neatly in two places with string.
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10
Sprinkle with salt and pepper.
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11
Select a skillet large enough to hold the meat, without crowding, in one layer.
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12
Heat the oil and, when it is quite hot but not smoking, add the bundles.
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13
Cook, turning the bundles occasionally, about three to five minutes or until nicely browned all over.
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14
Transfer the bundles to a warm platter and pour off all the fat from the skillet.
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15
Return the skillet to the heat.
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16
Add the remaining one-half cup chopped onion, carrots and celery, and cook, stirring, until the onion is wilted.
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17
Sprinkle with paprika and stir.
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18
Add the wine and stir to dissolve the brown particles that cling to the bottom and sides of the skillet.
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19
Return the meat rolls to the skillet and add the chicken broth.
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20
Cover and cook five minutes.
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21
Transfer the meat rolls to a warm platter.
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22
Remove the strings.
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23
Cook down the pan liquid with vegetables until reduced to about two cups.
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24
Blend the cornstarch or arrowroot with water and stir it into the sauce.
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25
Cook, stirring, about 10 seconds.
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26
Remove from the heat.
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27
Stir in the sour cream.
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28
Strain the sauce, pushing with a wooden spoon to extract as much liquid from the solids as possible.
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29
Serve the meat rolls with the sauce spooned over.
