Wash and chop the vegetables. As they are organic, the skin can remain on.
Heat 2 tablespoons of the clarified butter in a large pan and fry the roulades vigorously until they are browned on all sides. Remove the roulades. Fry the chopped shallots in the oil until soft, then add the garlic, carrots, parsnips and mushrooms to the pan and fry. Cook for 5-7 minutes or until the vegetables are soft.
Stir in 2 tablespoons of tomato paste and cook for a further 2 minutes.
Deglaze with 350 ml red wine, add 350 ml vegetable stock, 1 tablespoon sugar and 2 tablespoons soy sauce.
Add the roulades again. Add the bay leaf and rosemary sprigs and bring to the boil. Reduce the heat, cover and simmer for 25-30 minutes. Then reduce the heat to medium-low and simmer for at least 2 hours. Turn the roulades occasionally so that they are evenly coated with the sauce.
Melt the butter in a casserole, sprinkle with the flour and stir for 1-2 minutes to make a roux.
Remove the roulades from the sauce. Strain the sauce and add to the roux. Leave to simmer, uncovered, for a further 5-10 minutes to reduce the sauce. Season to taste with salt and pepper. Serve the roulades with the sauce on a warm plate. Serve with red cabbage and Spätzle
