Servings: 2 Prep Time: 10 mins Cook Time: 1 hr
- 2 pieces of Beef Rouladen (if you can’t find this at your local butcher pound out some flatiron, flank or top round steaks)
- 2 tbsp Grainy Dijon Mustard
- 4 pieces of Bacon
- 1/4 cup diced Onion
- 2 large Dill Pickles sliced thinly
- 1 tbsp butter
- 2 cups beef stock
- 1 cup All-Purpose Flour + extra for gravy
- 2 Eggs
- 1/4 cup Milk
- Salt & Pepper, Butter, Parsley
- Lay the Rouladen out flat, and season both sides with salt and pepper. Spread Mustard over the entire top surface. Top with Bacon slices
- Place half of the Onions and Pickles on the end of each piece and roll tightly. Secure with toothpicks
- Melt butter in pan. Brown the Rouladen on all sides (10 mins)
- Pour enough Beef Stock in the pan to come half way up the Rouladen, and scrape up any brown bits from the bottom of the pan. Bring to a simmer, cover and cook for 45 mins, turning the Rouladen half way through cooking.
- With 20 minutes remaining, bring a pot of salted water to a boil for the Spaetzle.
- Mix together the Flour, Salt & Eggs, and add only enough Milk to wet the dough. It should be a rather thick consistency (this step is missing from the video, sorry!!)
- Using a grater, spread, stretch and force the noodle mixture into the boiling water. When the noodles rise to the top, they are cooked (2mins)
- Take the Rouladen out of the pan, and add a flour and water mixture to thicken the pan sauce to a gravy (2tbsp flour to ¼ cup cold water. Bring to a boil.
- Melt some butter over the fresh Spaetzle and top with Fresh Parsley.