German Beef Roulades over Spaetzle
  • 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
  1. Spaetzle - In a large stockpot, bring 2 quarts of water to a boil with a punch of salt.
  2. Beat eggs with a punch of salt and pepper; add flour to make thin dough (thin with milk if needed).
  3. Set a perforated pan with small holes (like a colander) over the boiling water.
  4. Pour the dough into the pan and using a scraper force it though the holes to form little dumplings.
  5. Boil until all the dumplings are floating; strain.
  6. Add the butter to the pot and sauté dumplings until golden brown.
  7. Season to taste.
  8. Beef Roulades - Sauté onions and garlic until golden brown.
  9. Cut beef into workable sizes, about 5” x 5”.
  10. Place 3 to 4 pieces of pickle in each piece of beef, top with the sautéed onions and garlic.
  11. Roll up and pin close with a toothpick.
  12. Repeat until all the beef is done.
  13. In a large pan on high heat with a little oil, sear the roulades until golden brown and set aside on a cookie tray.
  14. 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.
  15. Serve the beef over the spaetzle with the gravy.