Rub the roast beef with mustard. Then the spices stick better, now season all around with salt and pepper and the game spices. Peel and dice the onion and carrots.

Sauté the meat with the carrots and onions all around vigorously. Then pour the vegetable stock and cook the meat for 30 minutes until the onions and carrots are soft. Then take the meat out of the sauce and pass the sauce through a sieve and rub the carrots and onions, now add the meat again and the third / Stir in 4 glasses of lingonberries. Bring everything together to the boil and cook for another 30 minutes until soft. Of course, the cooking time also depends on the meat.

For the bread dumplings, peel them in onion and roast them in a little fat then set aside. Debark the slices of toast and cut the rest into cubes, add the hot milk, the onions and the egg and the chopped herbs and stir everything, now season with salt and pepper and season with nutmeg, knead again and let rest for 20 minutes. Then knead again, put the whole thing in a freezer bag and form a roll, put a second freezer bag over it and cook in boiling water for 20 minutes, then cut into slices.

Divide the broccoli into florets in hot water that is lightly salted and cook for 5 minutes until soft. Drain and melt the butter and turn the broccoli in the butter.

Shortly before serving, heat the remaining cranberries, cut the meat into slices, then place the meat slices on a plate and serve the heated cranberries with the bread balls and the broccoli and the sauce.