Roastbeef-cranberry-rolls to Spätzle

AUTHOR
Bill Macdonald
DIFFICULTY
easy
RATING
3 3
COOK TIME
20 mins
TOTAL TIME
20 mins

Ingredients

Servings: 2
  • 2 discs Roast beef (à approx. 75 g; cut by the butcher)
  • 7-10 Tbsp Salt
  • 7-10 Tbsp Pepper
  • 1 TEASPOON Mustard
  • 1 TEASPOON gelled cranberries
  • 100 g Spätzle
  • 1 TEASPOON clarified butter
  • 200 ml Vegetable broth
  • 200 g Mushrooms
  • 1 small onion
  • 1 TEASPOON Oil
  • 7-10 Tbsp wooden sticks

Directions

  1. 1

    Season slices of meat with salt and pepper. Spread 1/2 tsp. mustard and 1/2 tsp. cranberries on each slice. Roll up meat slices tightly and fix with wooden sticks. Prepare spaetzle in boiling salted water according to instructions on the packet.

  2. 2

    Heat clarified butter in a frying pan. Sear the roulades in it all around briefly. Deglaze with stock. Bring to the boil, cover and stew for about 5 minutes. Remove the roulades and keep warm.

  3. 3

    Let the roulade broth simmer in a small pot to a sauce. Clean, clean and halve the mushrooms. Peel and finely chop the onion. Heat oil in a pan. Fry the mushrooms for about 5 minutes while turning.

  4. 4

    After 2-3 minutes add onion cubes. Season with salt and pepper. Drain the spaetzle and toss in the pan with the mushrooms. Season with salt and pepper. Season the sauce with salt and pepper as well

  5. 5

    Cut the rolls into slices if necessary. Arrange spaetzle, mushrooms and roulades on plates. Serve with lamb's lettuce and vinaigrette.

Nutrition Facts

KCAL
370 kcal
CARBS
41 g
FATS
10 g
PROTEINS
27 g

Categories & Tags

Miscellaneous