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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Deutschland >> German

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Spread out steak and pound thin. | 2. Cut into portions size pieces (around 4x7 inches). | 3. Add Salt and Pepper to taste on both sides. | 4. Spread mustard liberally on each steak. | 5. Add one strip of Bacon, Pickle, and Slices of Onion to each steak. | 6. Roll the steaks up and pin closed (toothpick or tie). | 7. Sauté the steaks in a large skillet until brown on all sides. | 8. Add enough Beef Stock to just barely cover the steak rolls. | 9. Add Pickle Juice. | 10. Cover the pan and simmer for 90 minutes. | 11. Remove meat and keep warm (remove toothpicks or ties). | 12. Combine flour and water until smooth. | 13. Stir into broth. | 14. Bring to a boil, stirring constantly until thickened and bubbly. | 15. Serve over Spaetzle’s (or wide noodles) Spaetzle’s: Mix 1 egg, 1 ½ cup Flour, ½ cup Water, ¼ ts Salt – roll and cut into small pieces (or use a ricer) add to boiling salted water, cook 5 minutes or until done. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
steak	3	lbs		1672.8038	0.0	294.3047	46.1041
onion	1		sliced	60.0	14.01	1.65	0.15
bacon			sliced	-	-	-	-
mustard	1/2	cup		7.56	1.3076	0.8008	0.1176
dill pickle			sliced	-	-	-	-
pickle juice	1/2	cup		-	-	-	-
beef stock	4	cups		685.44	74.6928	25.3008	32.3568
salt pepper				-	-	-	-
flour				-	-	-	-
oil				-	-	-	-

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