Beef Rouladen With Dill Spaetzle Recipe
Ingredients
- For the Beef:
- 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
- For the Spaetzle:
- 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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