Roladen with Spaetzle
Transport your taste buds to the heart of Germany with this classic Roladen with Spaetzle recipe, a perfect marriage of rich, savory flavors and tender textures. Thinly sliced beef rolls are wrapped around tangy pickle spears, smoky bacon, and sweet onions, then simmered in a luscious beef gravy until melt-in-your-mouth tender. Paired with golden, buttery homemade spaetzle—tiny dumplings infused with a touch of nutmeg—this dish is a hearty, comforting meal that’s perfect for family dinners or special occasions. Easy-to-follow steps and traditional ingredients make this recipe a must-try for enthusiasts of German cuisine. Serve it up piping hot for an authentic and unforgettable culinary experience!
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Recipe Information
Ingredients
- 4 slices thinly sliced beef round
- 4 tablespoons yellow mustard
- 4 pickle spears
- 4 slices of bacon
- 1 yellow onion, thinly sliced
- 2 tablespoons all-purpose flour
- 2 cups beef stock
- 1 tablespoon butter
- 2 cups all-purpose flour (for spaetzle)
- 4 large eggs
- 0.5 cup milk
- 1 teaspoon salt
- 0.25 teaspoon nutmeg (optional)
- 2 tablespoons butter (for spaetzle)
Instructions
Lay out the slices of beef on a clean surface. Spread 1 tablespoon of mustard on each slice.
Place a slice of bacon, a pickle spear, and a few slices of onion on one end of the beef. Roll the beef tightly around the fillings and secure with kitchen twine or toothpicks.
In a large pan, melt 1 tablespoon of butter over medium heat. Brown the beef rolls on all sides, about 5 minutes. Remove the rolls from the pan and set aside.
Add 2 tablespoons of flour to the pan drippings and stir to form a roux. Cook for 1 minute, then slowly whisk in the beef stock. Bring to a simmer.
Return the beef rolls to the pan, cover, and simmer over low heat for about 1 hour, turning occasionally. The sauce should thicken and the beef should become tender.
While the Roladen cooks, prepare the spaetzle. In a medium bowl, whisk together 2 cups of flour, 4 eggs, 0.5 cup milk, 1 teaspoon salt, and 0.25 teaspoon nutmeg (if using) until a thick, sticky batter forms.
Bring a large pot of salted water to a boil. Using a spaetzle maker or a colander with large holes, press the batter through into the boiling water.
Cook the spaetzle for 2-3 minutes, or until they float to the surface. Remove with a slotted spoon and transfer to a bowl.
In a large skillet, melt 2 tablespoons of butter over medium heat. Add the spaetzle and sauté until lightly golden, about 5 minutes.
Serve the Roladen hot, spooning the thickened gravy over the top, with the spaetzle on the side. Enjoy!
Nutrition Facts
Calories |
2634 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 105.5 g | 135% | |
| Saturated Fat | 46.4 g | 232% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 1167 mg | 389% | |
| Sodium | 7357 mg | 320% | |
| Total Carbohydrate | 239.5 g | 87% | |
| Dietary Fiber | 11.7 g | 42% | |
| Total Sugars | 13.9 g | ||
| Protein | 182.3 g | 365% | |
| Vitamin D | 5.9 mcg | 29% | |
| Calcium | 460 mg | 35% | |
| Iron | 25.7 mg | 143% | |
| Potassium | 2846 mg | 61% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
