Summary

Ingredients

• 4 beef roulade (s)
• salt
• pepper
• 2 tablespoon cranberries
• 1 small can chanterelles
• 1 thick onion (s), chopped
• 1 tablespoon butter
• Clarified butter, for frying
• 125 ml water
• 50 ml red wine
• 75 ml water
• 250 ml cream
• 2 tablespoon cranberries
• salt and pepper
• Sauce thickener or flour

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Instructions

1. Season the roulades with salt and pepper and brush with 2 tablespoons of cranberries.
2. If necessary, cut the chanterelles into small pieces.
3. Cut the onion into small cubes and sauté with the chanterelles in butter.
4. Fill the roulades with the chanterelle and onion mixture, roll up and pinch.
5. Fry the roulades all around, deglaze with water and a little red wine and stew for 50 - 70 minutes (in a pressure cooker approx. 20 minutes).
6. Shortly before the end of the cooking time, add a little more water, cream and cranberries.
7. Take out the roulades and keep them warm.
8. Tie the meat stock with a sauce thickener or mixed flour and season to taste.