Summary

Ingredients

For the meat:

• 150 g minced meat
• 1 onion (s)
• 50 g oat roats
• 1 teaspoon beef broth
• 75 ml water
• 50 ml milk
• 4 beef roulade (s) from the top shell
• 12 slices bacon
• 4 pickled cucumber (s)
• 2 onions)
• 4 tablespoon mustard, medium hot
• 50 g clarified butter
• some salt and pepper

For the sauce:

• 350 ml red wine
• 350 ml water
• 1 ½ teaspoon beef broth
• 20 ml brandy
• 1 tablespoon tomato paste
• 2 teaspoons honey
• 1 tablespoon cranberries
• 1 onion (s)
• 1 pickle (s)
• 50 ml cucumber liquid
• 4 bay leaves
• 3 clove (s)
• 1 squirt lemon juice
• 2 tablespoon sauce thickener, dark
• 3 tablespoon whipped cream

For the vegetables:

• 1 glass red cabbage
• 1 apple
• 1 tablespoon cranberries
• 2 teaspoons honey
• 100 ml red wine
• 2 clove (s)
• some cinnamon

Also: for the potato dumplings:

• 700 g potato (s)
• 1 egg (s)
• 170 g potato flour
• a bit salt

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Instructions

1. In a saucepan, bring 75 ml water and 1 teaspoon beef broth to a boil over medium heat.
2. Add 50 g oat groats and simmer for 5 minutes, stirring occasionally, until the liquid is absorbed.
3. Dice 1 onion into small cubes and add to the oats along with 50 ml milk.
4. Bring to a simmer and cook for 5 minutes, then season with salt and pepper to taste.
5. Mix the oat-onion mixture with 150 g minced meat until well combined. Refrigerate the filling while preparing the roulades.
6. Lay out the 4 beef roulades on a cutting board.
7. Using a meat tenderizer, gently pound each roulade to soften it (or prick several times with a fork).
8. Spread 1 tablespoon mustard on each roulade.
9. Top each roulade with 3 slices of bacon.
10. Quarter a pickled cucumber lengthways. Place one quarter at the bottom third of each roulade.
11. Dice the remaining cucumber quarters and 1 onion into small cubes and distribute over the bottom third of each roulade.
12. Shape a small amount of minced meat into a sausage shape and press it against the cucumber quarter in each roulade.
13. Fold the long sides of each roulade inward slightly and roll up tightly.
14. Wrap each roulade with cotton thread, securing both ends to keep it sealed.
15. Heat 50 g clarified butter in a large saucepan over medium-high heat.
16. Place the roulades in the hot butter and fry on all sides until crispy, about 12-15 minutes total.