Rouladen & Spaetzle Recipe

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
  • Toothpicks
  • 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
  1. Lay the Rouladen out flat, and season both sides with salt and pepper. Spread Mustard over the entire top surface. Top with Bacon slices
  2. Place half of the Onions and Pickles on the end of each piece and roll tightly. Secure with toothpicks
  3. Melt butter in pan. Brown the Rouladen on all sides (10 mins)
  4. 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.
  5. With 20 minutes remaining, bring a pot of salted water to a boil for the Spaetzle.
  6. 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!!)
  7. 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)
  8. 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.
  9. Melt some butter over the fresh Spaetzle and top with Fresh Parsley.
  10. Enjoy!

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