ROLADEN WITH SPAETZLE
During my years living in Germany I learned many good dishes and this is one of my family's favorite. It is especially good on those cool evenings when you want some "comfort" food. You can use beef or veal, spaetzle (German noodles) or regular noodles.
Provided by Janet Alexander
Categories Veal
Time 1h30m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Ask the butcher to slice the beef or veal very thin. Place the meat between plastic wrap and pound it as thin as possible then set it aside.
- In a large frying pan cut the bacon into small pieces and brown over a medium heat. Dice the onions and mushrooms and add to the bacon. Saute all until well browned and mixed.
- Salt and pepper the beef slices. Put the mixture on a slice of beef and roll up, securing with a toothpick.
- Add the butter to the frying pan and place the rolled beef in the frying pay with any excess bacon/mushroom mixture. Brown the roladen on all sides.
- If using beef base dissolve in 2 cups of water. Pour beef base or beef broth over the roladen and simmer covered for 1 1/2 hrs until very tender. Add water as needed to insure that there is plenty of liquid.
- Mix the corn starch with 1 cup of water and thicken the gravy.
- Meanwhile cook the spaetzle or noodles in salted water until tender.
- Serve the roladen over the spaetzle with the gravy.
Nutrition Facts : Calories 359.7, Fat 34.3, SaturatedFat 14, Cholesterol 61.5, Sodium 1129.5, Carbohydrate 5.3, Fiber 0.7, Sugar 1.6, Protein 7.9
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