Beef Roulades With Potato Dumplings And Green Beans

1. 1

   Brush the beef with mustard. Lay the strips of onion, pickles and bacon at one end of each roulade, roll up tightly and secure with toothpicks. Heat the oil in a roasting pan or Dutch oven and sear the roulades until brown all over then remove from the heat.

2. 2

   Add 4 diced onions and the carrots to the pan and saute until the onions are translucent. Add the tomato paste, cook briefly then add the red wine and 5 cups water. Season to taste and add the bay leaves. Return the roulades to the pan, bring to a boil then simmer, covered, over low-medium heat for 1 1/2 hours.

3. 3

   Meanwhile, cook the potatoes in boiling salted water for about 25 mins. Drain, rinse under cold water then remove the skin. Pass through a potato ricer and add 1 1/2 tsp salt, the potato flour and egg. Form into 12 dumplings. Bring a large pot of salted water to a boil. Add the dumplings, bring the water back to a boil and simmer for 18-20 mins, uncovered. Drain. Meanwhile, cook the beans, covered, in boiling salted water for 15-18 mins. Drain.

4. 4

   Remove the roulades from the pan and discard the toothpicks. Strain the liquid into a clean pot and bring to a boil. Stir in the cornstarch slurry, bring it back to a boil and simmer for about 1 min. Season then return the roulades to the pan.

5. 5

   To finish, heat the butter in a large pan and sweat the remaining diced onion. Add the beans and toss. Serve the roulades, gravy, beans and dumplings on plates, sprinkled with parsley.

* Per serving · 4 servings · Values may vary.