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. ---------------------------------------------------------------------------
Nutrition
Ingredients
