Summary

Ingredients

For the sauce: (approx. 1 liter)

• 500 g mushrooms, brown
• 3 onion (s), red
• 2 carrot (s)
• 1 teaspoon salt
• 1 tablespoon sugar, brown
• 1 teaspoon game spice
• 0.5 teaspoon ½ gingerbread spice
• 0.5 teaspoon ½ thyme
• 4 tablespoon oil for frying
• 1 tablespoon, heaped flour
• 150 ml red wine
• 2 tablespoon soy sauce
• 800 ml vegetable stock

For the roulades:

• 8 soy fillet (s) (soy big steaks)
• 3 liters vegetable stock
• 8 teaspoons, heaped mustard, medium hot
• 4 pickle (s)
• 2 onion (s), red
• salt and pepper
• 4 tablespoon oil for frying

For the spaetzle:

• 1 kg spelled flour type 630
• 100 g durum wheat semolina
• 4 teaspoons salt
• 0.5 teaspoon ½ pepper, freshly ground
• 2 pinches turmeric
• 2 pinches kala namak
• 1 liter water

For the vegetables: (red cabbage)

• 1 head red cabbage
• 5 tablespoon oil for frying
• 2 onion (s), red
• 1 teaspoon gingerbread spice
• 3 teaspoons salt
• 2 teaspoons sugar
• 2 apples
• 200 ml red wine
• 300 ml orange juice
• 2 teaspoons cornstarch

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Instructions

1. For the sauce, first cut the mushrooms, onions and carrots into slices. Now add the oil, salt, sugar and spices to the pan and fry until the liquid has completely evaporated and the vegetables roast dry - this takes about 10 minutes.
2. Now add 1 tablespoon flour and stir-fry for about 4 minutes, so that the vegetables get brown spots and toasted aromas. Then deglaze with the red wine and soy sauce and simmer until the vegetables roast dry again. Fry for another 4 minutes, deglaze with the vegetable stock and simmer for 20 minutes with the lid closed. Now mix the sauce until creamy in the mixer or pour it into a saucepan and puree with a hand blender.
3. For the roulades, bring 3 liters of vegetable stock to the boil in a saucepan, switch off the stove and let the soy big steaks steep for about 30 minutes. Since the steaks float on top, it is best to weigh them down with a sieve.
4. In the meantime, cut the onions into fine rings.
5. After the steeping time, squeeze out the steaks individually between two kitchen boards as firmly as possible and carefully cut lengthways with the butterfly cut. Brush the inside with mustard, season, add half a pickle and a few onion rings and roll up tightly. Wrap tightly with the string - this is best done with two people.
6. Fry the roulades on all sides.
7. Before serving, roll or marinate the roulades in a little sauce and bake in a casserole dish at 180 ° C for 20 minutes. This way the remaining liquid evaporates from the roulades and the consistency becomes very good. Then do not add it to the sauce, otherwise the roulades will become full again and the consistency will be spongy. First bring the roulades and sauce together on the plate.
8. For the spaetzle, first mix the dry ingredients. Then add the water and stir well with a spoon until the dough is viscous. Bring at least 4 liters of salted water to the boil and either scrape the spaetzle off the board or press it through the press. As soon as they swim up, strain the spaetzle. Serve immediately.
9. Tip: I always mix the dry ingredients in advance. Just before serving, I add water and cook the spaetzle.
10. For the red cabbage, first remove the stalk from the red cabbage, quarter and slice the rest. Briefly fry the onions with oil, salt, sugar and gingerbread spices. Also dice the apples and add to the onions with the cabbage. Now deglaze with red wine and orange juice and simmer with the lid closed for 30 minutes. Reduce the heat and finish cooking for another 20 minutes. Finally, dissolve the cornstarch in a cup with a little cold water, add and bring to the boil again.