Wash and pat dry 2 ½ lbs sirloin. Cut the fat off on the outside and discard.

Cut the meat into 1 inch (2,5 cm) thick slices.

Cut 4 slices of bacon into about an inch (2,5 cm) thick strips. Set aside.

With a knife cut two or three pockets into each piece of sirloin, being careful not to cut all the way to the other side. You are creating pockets for the bacon strips to go into.

Fold each bacon strip and insert deeply into each pocket. Set aside the leftover bacon.

Sprinkle salt and a little pepper on both sides of each sirloin.

Peel 3 large carrots and 2 medium parsnips. Wash them together with 5 stalks of celery.

Grate carrots and parsnips.

Thinly slice celery stocks.

Finely chop 1 large onion.

Cut the leftover bacon into small pieces and put into a large pot. Turn the heat to medium / medium low to roast the bacon.

When the bacon has some color and released fat, lay the pieces of sirloin on top of the bacon next to each other, and sear on high for about a minute on each side.

Lower the heat to low and transfer all the sirloin onto a plate.

Into the large pot with roasted bacon add 2 Tbsp unsalted butter and melt.

Add grated parsnips and carrots, chopped onion and sliced celery stalks.

Stir and roast on medium high heat for few minutes.

Lower the heat to low and put the sirloin back into the pot, including the juices that were released.

Add a dash of ground ginger, a spice bag with 3 bay leaves and 6 allspice, 6 cups of water and 1 Tbsp salt. Raise the heat to high, stir, and bring to boil.

Partially cover with lid and lower the heat to gentle boil. Boil for 1 hour.

Test the sirloin with a fork. If the fork comes out easily, the meat is ready. If not, cook longer until it is tender.

Turn off the stove. Preheat oven to 350 °F.

Prepare a 9 – by – 13-inch (23 cm by 33 cm) baking dish and move each sirloin onto it trying to scrape off vegetables from the meat.

Add 1 cup water into the baking dish and bake for 30 minutes.

Remove the spice bag from the pot.

With a hand mixer mix everything in the pot into a smooth sauce.

Turn the stove to medium heat. Add 1 cup whipping cream and stir it in.

Preparing thickening: In a medium sized bowl whisk together 1 cup milk and ¼ cup all purpose flour. Using a colander with smaller holes (or a strainer) set into the pot. Pour thickening sauce into the colander and stir inside the colander and in the pot so that the flour doesn’t cook into chunks. Continue stirring until all the contents of the colander are incorporated into the pot and then remove the colander. If you see any chunks use a whisk to smoothen the sauce.

Add 1 Tbsp lemon juice and stir it in. Wait for the sauce to start boiling.

While continuously stirring, boil for about 3 minutes or longer to thicken up the sauce.

Pair with Dumplings or Bread Dumplings.

Top the meat with a slice of lemon, cranberry sauce and whipped cream.