Rump steak rolls with spaetzle

Name: Rump steak rolls with spaetzle
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 7-10 Tbsp - 8 thin small slices of rump steak (approx. 75 g each; let the butcher cut them); 7-10 Tbsp - Salt; 7-10 Tbsp - Pepper; 7-10 Tbsp - 4 tsp medium hot mustard; 7-10 Tbsp - 4 tsp thickened cranberries (glass); 7-10 Tbsp - 250 g mushrooms; 7-10 Tbsp - 1 small onion; 7-10 Tbsp - 2 tablespoons clarified butter; 7-10 Tbsp - 1 tsp broth; 7-10 Tbsp - 500 g fresh spaetzle (refrigerated shelf); 7-10 Tbsp - wooden skewers

AUTHOR
Louis Ramirez

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

7-10 Tbsp - 8 thin small slices of rump steak (approx. 75 g each; let the butcher cut them)
7-10 Tbsp - Salt
7-10 Tbsp - Pepper
7-10 Tbsp - 4 tsp medium hot mustard
7-10 Tbsp - 4 tsp thickened cranberries (glass)
7-10 Tbsp - 250 g mushrooms
7-10 Tbsp - 1 small onion
7-10 Tbsp - 2 tablespoons clarified butter
7-10 Tbsp - 1 tsp broth
7-10 Tbsp - 500 g fresh spaetzle (refrigerated shelf)
7-10 Tbsp - wooden skewers

Directions

1
Season meat with salt and pepper. With each.
2
Spread mustard and cranberries, roll up and pin. Clean, wash and halve the mushrooms. Peel and finely chop the onion. Bring a good 2 l salted water to the boil.
3
Heat clarified butter in a casserole. Brown the rolls in it all around. Take them out. Fry the mushrooms and onion in hot frying fat. Season with salt and pepper. Well 1⁄4 l water on, broth stir in and boil up.
4
Add the rolls and braise everything covered at medium heat for 6-8 minutes.
5
In the meantime, heat the spaetzle in boiling salted water for 3-4 minutes (see package instructions).
6
Season the braising stock with salt and pepper.
7
Drain the spaetzle. Cut the rolls into slices if necessary. Arrange everything. Lamb's lettuce tastes good with it.