Beef Roulades

Clean the mushrooms and cut into small pieces, dice the onions, wash and also chop the parsley. Soak the dried porcini mushrooms in 1 liter of lukewarm water.

Fry the mushrooms vigorously in clarified butter, season with salt and fry until all the liquid has evaporated. Add the onions, fry briefly and finally fold in the parsley, season again with salt and pepper and let the mushroom mixture cool down a little.

Season the roulades with salt and pepper, brush with mustard and cover each with 4 slices of bacon. Spread the slightly cooled mushroom mixture on top, carefully roll up and fix with a roulade needle.

Heat the butter lard in a pan ... fry the roulades vigorously and transfer them to a saucepan. Stir tomato paste into the roasting mixture. Pour in the wine and the soaked porcini mushrooms together with the soaking water, briefly bring to the boil and add to the roulades. Let the whole thing simmer for 1 1/2 hours, then try the sauce and, if necessary, add some seasoning ... entirely to your own taste. Add the frozen porcini mushrooms 15 minutes before the end of cooking, let simmer and thicken the sauce with cornstarch until smooth.

Sift the flour into a bowl, add the salt and eggs, gradually add the mineral water and whisk everything together with a whisk or mixer to form a smooth dough and let it rest for half an hour. The spaetzle dough should bubble and have a viscous consistency.

Bring plenty of salted water to the boil in a large saucepan and use a spaetzle slicer to spread the dough in portions into the boiling water. When the spaetzle rise to the surface, bring to the boil again and then lift it out with a slotted spoon, put it in a warmed bowl and take it with you Pour browned butter over it.

Cut the roulade diagonally .. Arrange on a plate and enjoy with spaetzle, sauce and salad ...

Bon appetit!