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Ingredients:
6 slices beef round
2 tablespoons good mustard
6 slices bacon
6 spears dill pickle
1 cup sauerkraut, rinsed and drained
1/2 cup flour
Salt and pepper to taste
2 tablespoons vegetable oil
Instructions:
Have butcher cut beef round into 1/8-inch-thick slices. (Thicker slices should be pounded thin enough so meat can be rolled up.) Spread 1 teaspoon mustard onto each slice along with 1 slice bacon, 1 pickle spear and 1 tablespoon (or more) sauerkraut. Roll meat over stuffing, tuck in ends and continue rolling into a bundle. Secure with butcher’s twine or toothpicks. Dredge rolls in flour that has been seasoned with pepper and a little salt. (Bacon, pickle and kraut add plenty of saltiness, so go easy on salt.) Heat oil in large dutch oven and brown rolls on all sides. Add enough boiling water to barely cover rolls. Bring to a boil then reduce to a simmer. Cover and cook 2 hours.
Serves 6.
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Ingredients:
2 eggs
2/3 cup milk
1 dash nutmeg
1/4 teaspoon dry parsley flakes (optional)
2 cups all-purpose flour
Instructions:
Beat eggs and milk together. Add nutmeg and parsley. Stir in flour to make batter. It should be slightly thicker than pancake batter. Bring large pot of salted water to boil. Use spaetzle maker to drop little balls of dough into boiling water. When they float, they are cooked. Remove with strainer spoon. Place into serving bowl; add melted butter to prevent sticking. Continue with remaining batter. If you don’t have a spaetzle maker, press dough through large spoon with holes in it using the back of another spoon. You can also press dough through a box grater (from the inside using the shredding side). The idea is to form irregular droplets that fall into boiling water and become little dumplings. Serve with the rouladen and gravy.
Serves 6
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