Clean, dice and wash the soup vegetables. Peel off 2 onions and the two cloves of garlic and cut into cubes. Peel the third onion and cut strips. Dice the fat bacon. Quarter the cucumber lengthways.
Wash the roulades, pat dry and spread them out. Salt and pepper all of the roulades and coat each with a tablespoon of mustard. Spread some fat bacon, the onion strips and a cucumber on each. Now roll up the roulades tightly and wrap them with kitchen twine.
Heat 2 tablespoon clarified butter in a large saucepan and fry the roulades vigorously until they are nice and brown on both sides. Remove the roulades and fry the soup vegetables with the onions and garlic cloves in the resulting stock. Deglaze with 200 ml of red wine and reduce by about half. Then add the roulades again and pour on the meat stock. Add the bay leaf and let everything simmer over medium heat with a closed saucepan for about 30 minutes. Add a sip of red wine and a tablespoon of lingonberries to the sauce over a period of at least 2 hours and reduce to a medium to low level. Turn the roulades every now and then so that they come into even contact with the sauce. Finally, take out the roulades, remove the bay leaf and mix the sauce with the hand blender.
If you don`t like it that spicy, you can also use water (or half and half) instead of the meat stock, but then season with salt and pepper if necessary.
It is important that the roulades can simmer for several hours, otherwise they will be tough at the end. If you want to serve them in the evening, you should start cooking early at noon.
You can also pre-cook them well and reheat them 20 minutes before serving. Remove the kitchen twine before serving.
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