John Myers
Contents
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Ingredients
Roulades
- 2 piece Beef Roulade
- 8 piece Bacon slices
- 4 piece Pickles
- 1 pinch Salt
- 1 pinch Pepper from the grinder
- 2 tsp Mustard medium hot
- 1 tbsp Oil
- 1 piece Diced onion
- 1 bunch Soup greens fresh
- Or 6 tbsp of my vegetable cream in reserve
- 1 tbsp Tomato paste
- 3 Leaves Maggi herb
- 200 ml Meatsoup
- 100 ml Dry red wine
- 1 tbsp Ice cold butter
spaetzle
- 300 g Flour
- 2 piece Free range eggs
- 1 Cup Water
- 80 g Beetroot
- 80 g Frozen spinach
- 2 tbsp Flour
- 1 pinch Salt
- 1 pinch Pepper from the grinder
- 2 tbsp Butter
Instructions
Roulades
- 4 Cut the bacon slices into small pieces and fry the oil until crispy. Plate the roulades very thinly between 2 layers of cling film (I use a pan for this). Brush the meat with 1 teaspoon each of mustard, season with salt and pepper. Top with bacon cubes and slices and strips of pickles. Fold the meat in from the side, then roll it up lengthways and fix it with toothpicks.
- In the frying fat, sauté the onion, the Maggi cabbage and the finely chopped soup greens (or the vegetable cream). Finally stir in the tomato paste. Put in the roulades and fry them all over. Deglaze with stock and red wine.
- Put the lid on and let it simmer gently for 80 minutes. Turn the roulades occasionally.
Spaetzle base dough
- Beat 4,300 grams of flour, 2 eggs, salt and pepper and 1 cup of water vigorously until a firm, bubbly batter is formed. Divide the dough and divide it into 2 bowls.
Spaetzle green
- Stir in about 80 grams of defrosted spinach into the spaetzle dough.
Spaetzle red
- Puree about 80 grams of beetroot with a little liquid from the glass. Mix the puree with 2 tablespoons of flour into the dough.
Scrape and cook spaetzle
- Bring a large pot of salted water to a boil. Put about 1 tbsp spaetzle dough on a flat cutting board (I took a marble board) and scrape off a very narrow strand of dough with the sharp side of the knife and let it slide into the water. As soon as the spaetzle float on the water, they are ready.
- Repeat until the batter is used up. Take the spaetzle out of the water with a slotted spoon and rinse. Now cook the red spaetzle in the same way. Do not mix with the green spaetzle.
The end of the roulades
- Remove the roulades from the sauce and keep warm. Pour the sauce through a sieve, place back on the stove and stir in the ice-cold butter. Don't cook anymore! Put the roulades again to heat.
The end of the spaetzle
- Heat 1 tablespoon of butter in each of 2 pans and toss the red and green spaetzle separately.
Before the meal.....
- Take the roulades out of the pan, remove the toothpicks and serve. Add the 2 different spaetzle and pour the sauce over the roulades. Prepare the rest of the sauce. A cucumber salad with yogurt from Turkey tastes good with it (please see my KB).
Nutrition
Serving: 100gCalories: 193kcalCarbohydrates: 24.2gProtein: 3.9gFat: 8.2g
