For the roulades:

4 thin beef cutlets
2 onions
4 slices of bacon
2 tablespoons mustard salt and pepper
2 tablespoons rapeseed oil

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For the mashed potatoes:

800g potatoes
100ml milk
50g butter
salt and pepper

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For the sauce:

500ml beef broth
1 tablespoon cornstarch
salt and pepper

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Coat the beef cutlets with mustard, salt and pepper.

Place the onions and bacon on top and roll up the cutlets tightly.

Tie with kitchen twine.

Heat the rapeseed oil in a pan and brown the roulades on all sides.

Deglaze with the beef broth and simmer, covered, for 90 minutes.

While the roulades are simmering, peel the potatoes and boil them in salted water until soft.

Drain the water and mash the potatoes.

Add the milk and butter and stir to a smooth mash.

Season to taste with salt and pepper.

Remove the roulades from the pan and keep warm.

Thicken the sauce with the cornstarch and season with salt and pepper.

Serve the roulades with the mashed potatoes and gravy.

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^{Hint: To make the sauce even more full-bodied, you can add a glass of red wine before thickening and let it reduce a bit.}

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