Spätzle and Rouladen
Ingredients
- 1 ½ cups all purpose or bread flour
- 1 ½ cups semolina flour
- 3 eggs
- 1 - 1 ½ cups water
- ¾ teaspoon salt
Rouladen
- 6 thin slices of lean beef I used a top round roast and had the butcher slice it in ¼ slices
- 6 tablespoons chopped onion
- 6 tablespoons chopped bacon I used Costco Hormel frozen fully cooked bacon
- 3 cups water
- salt
- pepper
Instructions
- Spätzle
- Mix together all ingredients until smooth. Dough will form bubbles. Place dough in Spätzle press and press into boiling water. Simmer until noodles rise to the top of the water, then continue cooking 1 minute longer. (If necessary, scrap the bottom of the pan.)
- Remove with a slotted spoon and drain well. Place cooked noodles in a large bowl and repeat cooking process until all dough is cooked. Serve noodles with meat and gravy.
- Rouladen
- Pound beef to tenderize if necessary. (The top round was perfect without tenderizing.) Sprinkle each piece of meat with salt and pepper. Place 1 tablespoon chopped onion and 1 tablespoon chopped bacon on each piece of meat.
- Roll up and secure with a toothpick. Brown rolls in a heavy pot with a little oil or bacon grease.
- After the meat is browned, add water. Cook on low heat until meat is tender (2-3 hours). Thicken gravy with flour or cornstarch. Add additional salt and pepper to taste. Serve with Spätzle.
Notes
Adapted from Judith Niemann