Clean the beans, rinse them, cook them whole with the savory, water, salt, a little bit of pepper for 20 minutes. Remove 5-6 beans per person from the pot halfway through cooking. Peel carrots, cut lengthwise into sticks, cook in salted water for 5 minutes. Leave a few carrot strips for garnish. Season meat with curry and pepper.
Wrap one bundle per unit of beans left behind and a few carrot strips in a slice of bacon and roll each in a slice of meat. Pin roulades with wooden skewers. Fry in oil in a lidded pan until brown all over. Add beef broth and whipping cream. Cover and cook for 25-30 minutes. Thicken sauce with starch powder, season, sprinkle bean vegetables with carrot strips, serve with roulades. Serve with bread dumplings.
Our tip: Use bacon with a fine, smoky note!
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