Roladen With Spaetzle

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READY IN: 1hr 30mins
SERVES: 4-6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Ask the butcher to slice the beef or veal very thin. Place the meat between plastic wrap and pound it as thin as possible then set it aside.
  • In a large frying pan cut the bacon into small pieces and brown over a medium heat. Dice the onions and mushrooms and add to the bacon. Saute all until well browned and mixed.
  • Salt and pepper the beef slices. Put the mixture on a slice of beef and roll up, securing with a toothpick.
  • Add the butter to the frying pan and place the rolled beef in the frying pay with any excess bacon/mushroom mixture. Brown the roladen on all sides.
  • If using beef base dissolve in 2 cups of water. Pour beef base or beef broth over the roladen and simmer covered for 1 1/2 hrs until very tender. Add water as needed to insure that there is plenty of liquid.
  • Mix the corn starch with 1 cup of water and thicken the gravy.
  • Meanwhile cook the spaetzle or noodles in salted water until tender.
  • Serve the roladen over the spaetzle with the gravy.
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