Ingredients:

4 beef roulades
Mustard
Salt and pepper
4 slices of bacon
4 gherkins
2 onions

Oil for frying
500 ml beef broth
250 ml red wine
2 bay leaves
4 juniper berries
2 cloves
2 tbsp flour

Preparation:

Brush the beef roulades with mustard and season with salt and pepper.
Place a slice of bacon, a gherkin and some chopped onion on each roulade. Roll the roulades up tightly and tie them with kitchen string.

Heat oil in a roasting pan and sear the roulades on all sides. Then remove and set aside.
Fry the remaining onions in the roasting pan until they are translucent. Add the flour and sauté briefly.

Deglaze with red wine and beef stock. Add bay leaves, juniper berries and cloves.

Put the roulades back in the roasting pan, close the lid and let them simmer at a low heat for about 1.5 – 2 hours until the meat is nice and tender.

Red cabbage:

Red cabbage is a classic side dish for roulades.

Ingredients:

1 head of red cabbage
2 apples
2 onions
2 tablespoons vinegar
2 tablespoons sugar
3 cloves
2 bay leaves
Salt and pepper
Oil or lard for frying

Preparation:

Grate or finely chop the red cabbage. Dice the onions and apples.
Sauté the onions in a little oil or lard until translucent, then add the red cabbage and sauté briefly.

Add the apple pieces, vinegar, sugar, cloves and bay leaves. Pour a little water over the red cabbage, season with salt and pepper, put the lid on and let it simmer at a low heat for about 45-60 minutes.

Potatoes:

The potatoes can be served as boiled potatoes or in the form of potato dumplings.

Ingredients:

Potatoes
Salt
Butter

Preparation:

Peel the potatoes, cook in salted water until soft.
Drain and serve with butter.
Serve the roulades with the red cabbage side dish and the potatoes.