Beef Roulades with Mushroom Stuffing

Peel onion and chop finely. Clean mushrooms and chop. Heat 1 tablespoon of oil i a pan and saute onion and mushrooms for about 2-3 minutes. Remove from heat and let cool.

Rinse meat, pat dry and, if necessary, flatten with a meat pounder. Season with salt and pepper and brush with mustard. Arrange two slices of bacon and chanterelles on each cutlet. Roll up tighly and secure with toothpicks. Season with salt and pepper on the outside. Heat remaining oil in a roasting pan and brown roulades on all sides. Sprinkle with flour and add broth. Simmer, covered, for about 1.5 hours on low heat, stirring occasionally. Add more broth as needed. Add bay leaves,crushed juniper berries and peppercorns placed into a spice bag about 30 minutes before the end of cooking. 

Peel carrots and slice. Heat butter in a pan and saute for a few minutes. Season with sugar, salt and pepper, add lemon juice and a little water. Simmer, covered, for about 6 minutes or unitl tender. 

Remove roulades and spice bag from the pan and add cream to the sauce. Simmer briefly and season with rosehip jam, salt and pepper. Return roulades to the pan and heat through.