Easter Rouladen with Bohemian Dumplings

Preheat oven to 160°C (approximately 325°F).

For the rouladen, flatten beef cutlets if necessary, season with salt and pepper and brush with mustard. Cut pickles lengthwise into spears. Set two slices bacon and a few pickle spears on center of each beef cutlet. Roll cutlets up around filling to form rouladen and secure with kitchen twine. Sprinkle rouladen with flour and sauté in oil in an oven-proof pan until browned. Stir tomato paste into pan and deglaze pan with red wine and broth. Peel carrots and dice finely. Peel shallots and cut into slices. Rinse and trim celery and leek and chop finely. Stir vegetables and rosemary into pan and bake 1 1/2 hours, turning rouladen frequently.

For the dumplings, remove crusts from rolls and cut into cubes. Place bread cubes in a bowl with hot milk. Separate eggs and stir into bread mixture with butter until creamy. Stir parsley into bread mixture, season with salt and let stand about 10 minutes. Scald a tea towel with boiling water. Fill a large saucepan 3/4 full with water, add 2 tablespoons salt and bring to a boil. Beat egg whites until stiff and fold into bread mixture. Brush tea towel with melted butter. Form bread mixture into a log 6-7 cm (approximately 2 1/4 to 2 3/4 inch) thick and set on center of buttered towel. Roll towel over dumpling log and tie ends closed together into a loop with kitchen twine. Thread a wooden spoon handle through towel loop to lower dumpling into boiling water. Simmer dumpling log until done, about 40 minutes. Let dumpling stand about 5 minutes before cutting. To serve, remove towel from dumpling log and cut into slices about 2 cm (approximately 3/4 incn) thick.