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. Cut the 5 pickles into small cubes. Fill the 4 beef roulades with 1 tablespoon mustard, 200 g bacon cubes, and the pickle cubes. Season each roulade with salt and pepper, roll up and tie with twine. Cut the soup vegetables and 2 large onions into large cubes.
2. Heat a large pot over medium-high heat. Sear the roulades on all sides until well browned, about 5-8 minutes total. Remove and set aside. In the same pot, roast the cut vegetables for 3-5 minutes until lightly browned. Deglaze with 125 ml red wine and simmer until the wine has evaporated, about 5-7 minutes. Repeat with the remaining 125 ml red wine. Once the wine has evaporated, add 2 tablespoons tomato paste and roast for 1-2 minutes. Pour in 300 ml beef broth, add 2 bay leaves and 5 juniper berries, and simmer for 5-10 minutes until slightly reduced. Add roughly 700 ml water to reach approximately 1 liter of total liquid.
3. Return the roulades to the pot. Crumble roughly 50 g gingerbread into the sauce. Cover and simmer over low heat for 2 hours.
4. Remove the roulades and strain the sauce. Season with salt and pepper. Thicken slightly if desired.
5. Serve the roulades with the sauce, accompanied by spaetzle, dumplings, or red cabbage.
6. Garnish each serving with 1 tablespoon cranberries.