Beef Roulade on Bed of Potatoes (Sandra Schneiders)

At the beginning, salt the roulades and coat each with 1 teaspoon of mustard. Place 2 slices of bacon on each roulade. Then peel the onions, cut into rings and place about 4-5 rings on each roulade.

Roll up the roulades and close each one with 2 roulade needles. Next, heat a large saucepan with coconut oil and sear the roulades for about 5 minutes on each side until they are brown.

Put the remaining onions in the saucepan and add some hot water. Continue to cook the whole thing on the highest level and keep adding a little hot water and then slowly turning the stove down. Put the lid on and let the meat simmer for 2.5 hours. Every now and then check to see if it doesn't burn. Finally, remove the roulades and stir in 1-2 tablespoons of sauce thickener for dark sauce.

First peel the potatoes, grate and place in a baking dish. Then mix the cream and the processed cheese together. Add salt, pepper and a pinch of nutmeg. Pour the whole thing onto the potatoes and sprinkle the grated cheese over them. Finally, put the casserole in the oven for 30 minutes at 200 degrees.