Beef Roulades with Bacon Beans and Potatoes

For the meat: Rinse roulades, pat dry, and season with salt, pepper and mustard. Spread slices of bacon on meat. Peel and mince onion and mix with cheese. Spread onto meat, roll up and secure with wooden skewers. Heat butter in a pan and sear meat on all sides. Remove and set aside.

Rinse soup vegetables and sauté in pan drippings. Stir in tomato paste stir, briefly cook and deglaze with half the wine. Reduce almost completely and add remaining wine. Add rolls back to the pan, pour in broth and add spices. Season with salt, pepper and simmer over medium heat for about 1 1/2 hours.

For the side dishes: Meanwhile rinse potatoes thoroughly and boil in salted water for about 25 minutes.

Rinse beans and blanch in boiling salted water. Drain, shock in ice water and drain well.

Gather beans to small bundles and wrap each with a slice of bacon.

Remove roulades from the pan and keep warm. Strain stock and bring to a boil again. Wisk in flour butter (butter and flour combine in a 1:1 ratio) to thicken, 

Drain potatoes, evaporate and slice. Heat 2 tablespoons of butter in a pan and fry potatoes until golden yellow with rosemary. Season with salt and pepper.

In another pan, heat 2 tablespoons of butter and sauté bean packets.