Place beef roulades next to each other on the worktop. Season with salt and pepper and brush each with 1 teaspoon of mustard. Cut cucumbers into quarters. Spread slices of bacon and gherkins on the meat slices.
Roll up the meat and fix it with wooden skewers. Peel and halve onions and cut them into strips. Heat oil in a large pot or pan. Fry the roulades in it all around.
Season with salt and pepper. Add the onions, fry briefly and pour on 1 litre of water. Add laurel, juniper and cloves and let it stew at low heat for about 1 hour. Peel and wash the potatoes and cook in boiling salted water for about 20 minutes.
Heat 100 ml salt water in a pot. Add butter and beans and cook for 4-5 minutes at medium heat. Remove roulades from the sauce and keep warm. Puree the sauce and season to taste with salt and pepper.
If necessary, thicken with a little sauce thickener. Arrange roulades, sauce, potatoes and beans on plates. Wash parsley, cut leaves into strips and sprinkle over potatoes. Garnish with laurel.