It is made almost the same but you pound the meat out with a cooking mallet, use American yellow mustard on it. Add salt, pepper and paprika Then you chop pickes and cook with onions. Spread mixture on meat and roll up and tie them. Then when you add the beef broth also add red wine. (Half and half). Cook as directed above.
I make a slightly different version for my husband who does not like the tang of dill pickles. Use sweet pickles and also chop up some pep-a-dew peppers with the pickles and onion mixture. Then cook the same. That way everyone is happy!