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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Deutschland >> German

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. 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. | 2. 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. | 3. Salt and pepper the beef slices. Put the mixture on a slice of beef and roll up, securing with a toothpick. | 4. 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. | 5. 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. | 6. Mix the corn starch with 1 cup of water and thicken the gravy. | 7. Meanwhile cook the spaetzle or noodles in salted water until tender. | 8. Serve the roladen over the spaetzle with the gravy. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
filet beef	6 -8			0.0	0.0	0.0	0.0
onion	1			44.0	10.274000000000001	1.21	0.11
mushroom	1	can		-	-	-	-
bacon	1/2			58.38	0.1792	1.7668	5.5566
beef broth	1 1/2	1/2		25.2	0.14400000000000002	4.104	0.792
spaetzle noodle	1	cup		-	-	-	-
salt	1	teaspoon		-	-	-	-
pepper	1/2	teaspoon		2.8865	0.7354	0.1195	0.0375
butter	3	tablespoons		256.5	11.7855	8.0145	21.6
cornstarch	2	teaspoons		20.32	4.8677	0.0139	0.0027

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.