Meat Rolls

The meat is pounded and placed in a broth of buttermilk and juniper berries for about 24 hours.

Dry the roulades with a clean dish hangl (kitchen spatula), season with salt, season with pepper and spread with mustard. Later, top with bacon, cucumber strips and onion rings.

Roll up, tie tightly and fry in the hot light butter all around. Add the chopped root vegetables and the remaining onion.

Gradually add 0.25 l hot water and cook the roulades.

Remove the roulades from the clear soup. Then pass it through a sieve.

Bind the braising liquid with the cooled down sauce binder. Add sour cream, bring to a boil and season repeatedly.

Our tip: Use a deliciously spicy bacon for a delicious touch!

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