1. Peel and finely dice the onion and garlic. Peel and finely dice the carrot. Wash the celery stalk and then also finely dice it. Wash the piece of leek well and cut it into rings. Set everything aside.

2. Clean the meat, if necessary, and pat dry. Pound flat with a meat tenderizer. Works best if you place a piece of plastic wrap on top of the meat and then let all the aggression out you have. Brush each roulade with about 1 tsp. mustard, then season with salt and pepper. Place two strips of bacon on each roulade, then sprinkle with a few diced onions. Cut the gherkins in half or quarters lengthwise, then place them at the end of each roulade. Fold the edges of the roulades slightly towards the center and roll up into neat packages from the end with the gherkins. The gherkins should now be in the center, wrapped in several layers of meat, bacon, and onions. Tie together with a piece of twine so they can’t unroll during cooking and set aside.

3. Heat up a large pot or dutch oven with some oil and sear the roulades until nicely browned from all sides. Remove from the pot and set aside. If necessary, add some more oil and sauté the remaining onions and garlic until soft, then add the rest of the vegetables and cook everything for a few minutes. When everything is fragrant and nicely browned, add the tomato paste and stir in. Fry for some time and then deglaze with the red wine. Let the red wine reduce slightly, then add the beef stock and return the roulades to the pot. Cover and let simmer gently for about 1 hour.

4. While the roulades are cooking, you can prepare the potatoes. Wash the potatoes and then boil them in a large pot of salted water until tender, about 20-25 minutes (depending on the size). Drain the potatoes and let them cool down a bit. If you like, you can peel them, but we usually leave the peel on. Cut into slices. Heat a large frying pan with some oil and then lightly fry the diced bacon in it. Add the potato slices and fry until crispy all around. Season with salt and pepper.

5. Remove the cooked roulades from the pot and keep warm. Strain the liquid in the pot through a sieve and then return to the pot. Mix the starch with some cold water until smooth and thicken the sauce with it. Season with salt and pepper to your liking.

6. Serve the roulades with the sauce and potatoes and decorate with some fresh chopped parsley (optional).