• Cooking Time: 10-15
  • Servings: 6
  • Preparation Time: 45



  • 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.

Author Credit: Derek Chimel

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