How to make
Clean the green beans and boil them in salted water, until they soften. Strain and set them aside.
Season the beef steaks with salt and black pepper. Grab a bunch of the green beans and place them at the edge of each steak. Wrap each steak in a tight roll and stick it with a toothpick, so that it does not unfold during cooking.
Sprinkle the rolls with flour and roll them well. In a convenient pot or deep pan, pour 1/2 cup of olive oil. Add the peeled garlic cloves and the rolled in flour rolls. Fry them on all sides.
Pour the white wine, wait a few minutes for the alcohol to evaporate and pour the vegetable broth.
Cover the dish with a lid and cook the rolls for 15-20 minutes.
Peel and dice the potatoes. Put them in a pot, cover them with water (about 2 fingers above the level of the potatoes), season them with salt and boil them, until they soften.
Strain and mash with a mashed potato press. Put the lump of butter in the warm puree and a few tbsp. of milk. Mix the puree well. Do not use a mixer, with it the warm puree becomes lumpy.
Boil the carrots, until they soften in lightly salted water. Cut them into strips.
In a suitable plate, make roses out of the puree, put the beef rolls on it and on the side the remaining green beans and carrots. Drizzle the sauce from the roulades over everything.
Serve the Beef Rolls with Green Beans and Mashed Potatoes immediately!
