For the roulades:
- 5 Pc. Beef Roulade
- 5 tsp Mustard
- 4 Pc. Onion
- 7 tbsp Bacon cubes
- 5 Pc. Pickled cucumber
- 1 bunch Soup greens
- 2 tbsp Clarified butter
- 1 cups Whipped cream
- Bay leaf
- 400 g Spaetzle flour
- 3 Pc. Eggs
- 250 ml Water
- 5 Pc. Carrots
- 1 bunch Parsley
- Take the beef roulades out of the packaging, wash them and pat dry well with a paper towel. Chop the onions and cucumbers into small pieces. Wash the soup greens, peel and cut into small pieces and set aside. Spread a thin layer of mustard on the spread out roulades and season with salt and pepper.
- Then spread the onion and cucumber pieces as well as the bacon over the entire roulade. Fold the outsides into the roulade and carefully roll up from top to bottom. Insert a roulade needle into the end of the roulade so that it stays together. Preheat the oven to 200 degrees / top and bottom heat.
- Let the clarified butter heat up in a large cast iron roaster and fry the roulades all over. When the roulades are seared on all sides, add approx. 200 ml of water, put the lid on and place the roulades in the preheated oven. After about 30 minutes, look at the roulades and turn them over and add the soup greens (do not place on the roulades).
- The roulades take two hours in total. It is best to check the roulades every 30 minutes, add water if necessary and turn the roulades again after an hour. After two hours, prick the roulades with a knife and see if they are soft. Take out the roulades, remove the needles from the roulades and keep the roulades warm.
- Pass the stock of the roulades through a sieve and pour into a small saucepan. Mix a glass with approx. 200 ml of cold water and 2 tablespoons of flour and whisk well with a whisk until the flour can no longer be seen. Add the water-flour mixture to the sauce and carefully bring to the boil. Add a mug of cream, salt, pepper and a bay leaf and simmer everything together for about 5 minutes. If the sauce is too runny, more flour can be added. Remove the bay leaf and pour the finished sauce back into the roaster. Place the roulades in the sauce and keep warm until you eat them.
- Pour the spaetzle flour into a bowl and add the eggs and water. Mix the mixture well with a whisk. Season well with salt and nutmeg. The mass must be tough and sticky. Let the dough rest for about 10 minutes.
- Bring approx. 2-3 liters of water to a boil in a large saucepan and season with salt. Use a spaetzle grater to scrape the dough through the holes. This is how little buttons are created. You can also use a spaetzle press. The spaetzle are good when they swim up by the water. Then these can be skimmed off with a spoon and quenched with cold water.
- Peel, wash and slice the carrots. Bring a saucepan with about 1 liter of water to the boil and add the carrot slices to the boiling water. Lower the heat and let the vegetables simmer for about 10 minutes. When the carrots are firm to the bite, drain the water. Toss the carrots in olive oil and add the freshly chopped parsley and mix. Season with salt and pepper and season to taste.
Serving: 100gCalories: 221kcalCarbohydrates: 29.7gProtein: 8.2gFat: 7.6g