Meat rolls

Ingredients for 4 servings:

• 4 roulades (horse roulades)
• 80 g bacon
• 2 onions, cut into rings
• 1 bunch of soup greens, chopped
• 1 tsp cornstarch
• 100 ml sour cream
• 1 liter buttermilk
• ½ gherkin(s), cut into strips
• margarine
• salt and pepper
• some mustard
• 6 juniper berries
• 250 ml water, hot
• some sauce thickener

Instructions

Working time approx. 30 minutes; Rest period approx. 1 day; Total time approx. 1 day 30 minutes

with horse meat

Pound the meat and marinate it for about 24 hours in a broth made from buttermilk and 5-6 juniper berries. Pat the roulades dry with a clean cloth (kitchen paper towel), season with salt, pepper, and mustard. Then top with bacon, cucumber strips, and onion rings. Roll up, tie tightly, and brown all over in the hot margarine. Add the finely chopped vegetables and the remaining onion. Gradually add 0.25 liters of hot water and braise the roulades until tender. Remove the roulades from the broth and strain the broth through a sieve. Thicken the braising liquid with the cold sauce thickener. Pour in the sour cream, bring to a boil, and season again.