Beef Roulades with Mashed Potatoes

Roulades:

Thinly and delicately pound the beef cutlets between two sheets of cling film, score the edges, brush with mustard and season with salt and pepper.

Peel onion and cut into strips. Peel carrots and celery and cut into pieces about half an inch wide. Place the raw onion rings, carrot, celery, gherkin and bacon strips on top of the meat. Season lightly with salt and season with pepper. Roll up the roulades and wrap the sides. Secure either with a wooden stick or with a string.

Fry in clarified butter on all sides. Remove the roulades from the frying pan and sauté the remaining vegetables, bacon and onions in a roasting pan. Mix the paradeis pulp with red wine and pour it together with the clear soup into the roaster form. Add the roulades, capers and cook in the liquid at about 150 °C for one and a half hours with the lid closed, seasoned with bay leaf.

Spread out the roulades and transfer the sauce to a saucepan. Cook for about ten minutes. Add the crème fraîche and mix well with the vegetables. The result is a creamy sauce – no flour is needed to bind it, because the cooked vegetables bind at the same time by blending in the food processor. Season to taste with salt and freshly ground pepper. Remove toothpicks or string from roulades and cut in half when serving, so that you can see the vegetables inside. The sauce

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