Beef roulades with gingerbread and red wine sauce

Ingredients for 4 servings:

• 4 beef roulades
• 1 tbsp mustard
• 200 g bacon cubes
• 5 gherkins, cut into small cubes
• 1 pack of soup vegetables
• 2 large onions
• 250 ml red wine
• 2 tbsp tomato paste
• n. B. Sauce gingerbread, approx. 50 g
• 300 ml beef broth
• 2 bay leaves
• 5 juniper berries
• salt and pepper
• 1 tbsp cranberries

Instructions

Working time approx. 1 hour; Cooking/baking time approx. 2 hours 30 minutes; Total time approx. 3 hours 30 minutes

Fill the roulades with mustard, bacon, and gherkins. Season with salt and pepper, roll up, and tie with string. Dice the soup vegetables (carrots, celery, leeks) and onions into large cubes. Sear the roulades on all sides until well browned and set aside. Roast the vegetables in the same pot until lightly browned and deglaze with 125 ml of red wine. Wait until the red wine has evaporated. Repeat the process with the remaining red wine. When the red wine has evaporated, add the tomato paste to the vegetables and sauté again until lightly browned. Then top up with the beef broth. Add the bay leaves, juniper berries, and peppercorns. Allow the liquid to reduce briefly and then top up with water if desired. In my case, I used 1 liter, as we prefer to have too much sauce than too little. Return the roulades to the pot. Crumble half a package of gingerbread into the sauce. Simmer the roulades for two hours over low heat with the lid closed. Strain the sauce and season with salt and pepper, thickening to taste. Homemade spaetzle and/or dumplings go well with this dish. Red cabbage also goes well with it. Once prepared, the dish is rounded off with a generous spoonful of cranberries.