German Beef Roulades over Spaetzle
2 quarts water
Pinch of salt
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 spaetzel with the gravy.