John Myers
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Beef Roulade with Homemade Spaetzle
The perfect beef roulade with homemade spaetzle recipe with a picture and simple step-by-step instructions.
spaetzle
- 8 Discs Breakfast bacon
- 800 ml Veal or beef stock
- 250 ml Creme fraiche Cheese
- 4 piece 4 Cornichons (kleine Gewürzgurken)
- 3 piece Onions (medium)
- 2 piece Potatoes
- 2 piece Carrots
- 2 tablespoon Mustard
- 2 Branches Rosemary
- Salt, pepper, chilli pepper
- Oil
- 200 g Flour
- 4 Eggs
- 50 g Butter
- Salt, pepper, nutmeg
- Mineral water
- Season the roulades with salt, pepper and chilli pepper and brush with mustard
- Top with bacon
- Chop the onions, cut the gherkins into slices and place on the onions
- Roll up the roulades and fix them with two pickers each
- Put the oil in the pressure cooker, fry the onions and the chopped carrots
- Add the roulades and fry them
- Add the stock, potatoes (so that the sauce becomes thicker) and the rosemary sprigs
- Depending on the size of the roulade, cook on a low flame for about 30 – 40 minutes.
- After deflating, remove the roulades, add the crème fraiche, season to taste and ready to serve
Homemade spaetzle
- Mix the flour, eggs, salt, pepper, nutmeg (preferably freshly ground) together and beat vigorously.
- Let the dough rest for 10 minutes. Beat vigorously again and add mineral water depending on the consistency
- Put in boiling salted water with the spaetzle press or with the button scraper
- Let the spaetzle float up and let it steep a little skim off the spaetzle and rinse with cold water
- Melt the butter in a saucepan and toss the spaetzle in the butter. Finished!
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