Summary

Ingredients

• 4 beef roulade (s)
• 1 tablespoon mustard
• 200 g bacon cubes
• 5 pickles, cut into small cubes
• 1 packet soup vegetables
• 2 large onions
• 250 ml red wine
• 2 tablespoon tomato paste
• Sauce gingerbread, approx. 50 g
• 300 ml beef broth
• 2 bay leaves
• 5 juniper berries
• salt and pepper
• 1 tablespoon cranberries

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Instructions

1. Fill the roulades with mustard, bacon and cucumber. Season with salt and pepper, roll up and tie with twine. Cut the soup vegetables (carrots, celery, leek) and the onions into large cubes.
2. Sear the roulades all around until they are well colored and set aside. Roast the vegetables in the same saucepan and deglaze with 125 ml red wine. Wait until the red wine has boiled away. Repeat the process with the rest of the red wine. When the red wine has boiled away again, add the tomato paste to the vegetables and roast them again. Then fill up with the beef broth. Add bay leaves, juniper berries and peppercorns. Let the liquid reduce briefly and then fill up with water as desired. In my case 1 liter, because we`d rather have too much sauce than too little.
3. Put the roulades back in the pot. Crumble half a pack of gingerbread cakes into the sauce. Stew the roulades for two hours over low heat with the lid closed.
4. Strain the sauce and season with salt and pepper, thicken if you like.
5. Homemade spaetzle and / or dumplings go well with this. Red cabbage also goes very well with it.
6. When ready, the dish is rounded off with a good spoonful of cranberries.