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German Beef Roulades over Spaetzle

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Member since 2014

Serves 6 | Prep Time 45 | Cook Time 10-15


2 quarts water
Pinch of salt
6 eggs
Pinch of pepper
3 cups flour
4 tbsp butter
½ cup onion, finely diced
1 tbsp garlic, minced
3 lbs beef top round, thinly sliced
4 whole dill pickles, julienned
½ cup red wine
1 cup beef stock

Spaetzle - In a large stockpot, bring 2 quarts of water to a boil with a punch of salt.

Beat eggs with a punch of salt and pepper; add flour to make thin dough (thin with milk if needed).

Set a perforated pan with small holes (like a colander) over the boiling water.

Pour the dough into the pan and using a scraper force it though the holes to form little dumplings.

Boil until all the dumplings are floating; strain.

Add the butter to the pot and sauté dumplings until golden brown.

Season to taste.

Beef Roulades - Sauté onions and garlic until golden brown.

Cut beef into workable sizes, about 5” x 5”.

Place 3 to 4 pieces of pickle in each piece of beef, top with the sautéed onions and garlic.

Roll up and pin close with a toothpick.

Repeat until all the beef is done.

In a large pan on high heat with a little oil, sear the roulades until golden brown and set aside on a cookie tray.

Finish cooking the beef in a 350° F oven for about 8 to 10 minutes. Pour off the excess grease from the pan then add the wine; reduce, then add beef stock and reduce until it’s a thin syrup.

Serve the beef over the spaetzle with the gravy.

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