Beef roulades with spaetzle (Print)
Stuffed beef rolls, tasty sauce, and spaetzle – just what you want for a chill night in.
# Ingredients:
→ For the beef rolls
01 -
80 ml bold brown or Dijon mustard
02 -
8 thin beef slices (about 20 x 10 cm, 0.6 cm thick, cut from top or bottom round)
03 -
225 g crisped, drained bacon bits
04 -
Paprika powder, salt, pepper to your liking
05 -
200 g onions, thinly sliced
06 -
120 g pickles or dill pickles, finely chopped
07 -
Wheat flour for coating
08 -
60 ml canola or sunflower oil
09 -
240 ml dry red wine
10 -
480 ml beef stock
11 -
1 sprig fresh thyme
12 -
80 ml cream
13 -
150 g mushrooms, halved and sautéed in 30 g butter
→ For the spaetzle
14 -
500 g wheat flour (type 405)
15 -
2 tsp salt
16 -
4 medium eggs
17 -
240 ml milk
18 -
Fresh parsley, chopped fine, for topping
19 -
30–40 g butter for serving
# Steps:
01 -
Put the beef rolls with sauce and spaetzle on plates. Feel free to sprinkle fresh thyme on top and eat right away.
02 -
Toss your hot spaetzle in butter and scatter with fresh parsley. Want some crunch? Fry them up in more butter until golden.
03 -
Boil salty water in a big pot. Working in batches, push your dough through a spaetzle press or a big-holed sieve. Once they float, let them simmer 2–3 minutes. Scoop them out with a slotted spoon and let the water drain off.
04 -
Mix flour, salt, eggs, and milk in a big bowl until you get a shiny, sticky dough. Add more milk if you need it. Let it sit 5–10 minutes.
05 -
Put the beef rolls back into the sauce and gently heat them. Don’t let them fall apart.
06 -
Carefully pull the beef rolls from the pot and set them aside. Boil the sauce down until it’s thicker and glossy. Stir in the cream, add your sautéed mushrooms, and check the flavor with salt, pepper, or paprika.
07 -
Let the rolls gently simmer for about 90 minutes so the beef gets nice and tender.
08 -
Splash in the beef stock and wine, let it come to a boil. Drop in your beef rolls. Throw in the thyme, cover the pot, and turn down the heat so it barely bubbles.
09 -
Heat the rest of the oil in your Dutch oven. Brown the prepared rolls all over so they’re evenly colored.
10 -
Tightly roll up the beef with the filling, secure with kitchen twine or toothpicks, then dredge each roll in flour until covered.
11 -
Spread mustard on each beef slice, sprinkle with salt, pepper, and plenty of paprika. Line the short edge with about 1.5 tbsp each of chopped pickles, caramelized onions, and bacon pieces.
12 -
Lay the beef flat and pound each slice to about 0.6 cm thick using a meat mallet or the bottom of a heavy pot.
13 -
Cook onion strips in 2 tablespoons of oil on low, stirring now and then, for about 15 minutes until golden and soft.
# Notes:
01 -
Crisping the bacon first cuts down on grease and adds a richer taste.
02 -
Boiling down the sauce makes it thicker and tastier. Splash in cream until it's as silky as you want.