Hearty beef roulades with parsley and mashed potatoes

Ingredients for 4 servings:

• 100 g smoked belly
• 2 gherkins
• 1 onion(s)
• 2 tbsp mustard, hot
• 1 tbsp ketchup
• 1 tbsp white wine vinegar
• 200 g cream
• 1 tsp thyme, dried
• 4 beef roulade(s), approx. 180 g each
• salt and pepper
• 2 tbsp oil
• 500 ml water
• 2 tsp beef broth, instant
• 900 g potatoes, floury
• 1 bunch of parsley
• 100 ml milk
• 2 tbsp butter
• 1 pinch(s) nutmeg, freshly grated
• 1 bunch of soup vegetables

Instructions

Working time approx. 2 hours; Total time approx. 2 hours

Cut the bacon and gherkin into thin strips. Peel and dice the onion. Mix together 2 tablespoons of mustard, ketchup, white wine vinegar, and 2 tablespoons of cream. Stir in the thyme. Wash and chop the vegetables. Wash the roulades, pat dry, brush with the mustard mixture, and season with salt and pepper. Arrange the chopped onion, bacon, and cucumber slices on top, pressing down lightly. Roll up the roulades and tuck them together. Heat oil in a pan and sear the meat on all sides until browned. Reduce the heat and add the vegetables, deglaze with 1/2 liter of water, and pour in the beef broth. Cover and simmer over low heat for 1.5 hours. Peel the potatoes, cut into equal-sized pieces, and boil in salted water for about 20 minutes. Wash and finely chop the parsley. Heat the milk, butter, and 2 tablespoons of cream over low heat. Drain the cooked potatoes and mash them. Gradually stir in the milk mixture. Stir in the parsley and season with salt and nutmeg. Remove the roulades from the pot and keep warm. Stir the remaining cream and a teaspoon of mustard into the sauce and bring to a boil briefly.