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Beef Rouladen With Dill Spaetzle

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Beef Rouladen With Dill Spaetzle

Ingredients

  • 4 beef round steaks (about 1 1/2 pounds total), trimmed and sliced 1/4” thick
  • kosher salt and freshly ground black pepper
  • 2 tablespoons stone-ground mustard
  • 4 slices bacon
  • 4 green onions, trimmed
  • 1 large carrot, peeled and cut lengthwise into six long spears
  • 4 dill pickle spears
  • 2 tablespoons olive oil, divided
  • 2 medium cloves garlic, minced (about 2 teaspoons)
  • 2 cups low-sodium chicken broth
  • 1/4 cup red wine
  • 1 1/3 cup all-purpose flour, divided
  • 1 large egg, lightly beaten
  • 1/4 cup milk
  • 1 teaspoon minced fresh dill (or 1/2 teaspoon dried)
  • 1 tablespoon unsalted butter
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