Beef Roulades with Silesian Potato Dumplings

Cook the potatoes with their skins until floury, peel them hot and then chill overnight. The next day, press the potatoes through a potato press, do not mash. Mix the pressed potatoes with milk, flour, egg and spices and knead. Roll out on a floured surface and cut into small pieces. If the mixture is still too sticky, add a little flour. Put the small pieces in plenty of hot salted water and let them steep. The water should no longer boil. After about 10 minutes they are ready and come to the surface of the water. Immediately remove from the water and serve.

Wash and pat the meat well, season with salt and pepper and brush with mustard. Place 1-2 slices of ham on top of the meat and put a handful of onions in the middle. Roll up and get stuck. Melt the lard in a large saucepan and fry the roulades vigorously on all sides. Fill everything up with water and add some tomato paste. Let it simmer with the lid on for about 2 hours on a low heat and add some water if necessary. Then take the roulades out of the pot, pour the cream into the stock and briefly bring to the boil, the result is a fantastic sauce.