Beef Roulades With Potato Dumplings And Green Beans

Brush the beef with mustard. Lay the strips of onion, pickles and bacon at one end of each roulade, roll up tightly and secure with toothpicks. Heat the oil in a roasting pan or Dutch oven and sear the roulades until brown all over then remove from the heat.
Add 4 diced onions and the carrots to the pan and saute until the onions are translucent. Add the tomato paste, cook briefly then add the red wine and 5 cups water. Season to taste and add the bay leaves. Return the roulades to the pan, bring to a boil then simmer, covered, over low-medium heat for 1 1/2 hours.
Meanwhile, cook the potatoes in boiling salted water for about 25 mins. Drain, rinse under cold water then remove the skin. Pass through a potato ricer and add 1 1/2 tsp salt, the potato flour and egg. Form into 12 dumplings. Bring a large pot of salted water to a boil. Add the dumplings, bring the water back to a boil and simmer for 18-20 mins, uncovered. Drain. Meanwhile, cook the beans, covered, in boiling salted water for 15-18 mins. Drain.
Remove the roulades from the pan and discard the toothpicks. Strain the liquid into a clean pot and bring to a boil. Stir in the cornstarch slurry, bring it back to a boil and simmer for about 1 min. Season then return the roulades to the pan.
To finish, heat the butter in a large pan and sweat the remaining diced onion. Add the beans and toss. Serve the roulades, gravy, beans and dumplings on plates, sprinkled with parsley.