Beef Roulade with Potatoes

For the roulade: Pound the meat out thinly.

Peel and chop the garlic and the onions. Cut the pickles lengthwise into slices.

In a Dutch oven, heat a little butter.

Season the meat with salt and pepper, brush with mustard, sprinkle with onions and garlic, cover with slices of bacon and pickles. Roll up roulade and secure with roulade pins or meat toothpicks. Cook the rolls in hot butter.

Meanwhile, cut the onion, carrot, celery and leek into uniform cubes. Add the roasted vegetables to the pan with the rolls and brown well. Deglaze with hot liquid cover the pot. Cook the stew on high for 1 - 1 1/2 hours, adding liquid as needed.

After cooking, take the roulades from the sauce and remove the toothpicks. Keep warm. For the sauce, mash the vegetables together, bring to a boil and add the heavy cream. Season with salt and pepper and pour over the rolls.

(Tip: Using a pressure cooker will reduce the cooking time to about 20 minutes.)

For the parsley potatoes: Peel potatoes, cut in half lengthwise and bring salted water to a boil in a pot. Add potatoes, cover and cook for about 20 minutes.