German Wagyu Beef Rouladen with Spaetzle
German Wagyu Beef Rouladen with Spaetzle

Hello everybody, hope you’re having an incredible day today. Today, we’re going to make a special dish, german wagyu beef rouladen with spaetzle. One of my favorites food recipes. This time, I am going to make it a bit unique. This is gonna smell and look delicious.

German Wagyu Beef Rouladen with Spaetzle is one of the most well liked of recent trending foods on earth. It’s easy, it is fast, it tastes yummy. It is appreciated by millions daily. German Wagyu Beef Rouladen with Spaetzle is something that I have loved my whole life. They are fine and they look fantastic.

To begin with this particular recipe, we must first prepare a few components. You can have german wagyu beef rouladen with spaetzle using 27 ingredients and 10 steps. Here is how you cook it.

The ingredients needed to make German Wagyu Beef Rouladen with Spaetzle:
  1. Take 1 Double 8 Cattle Company Fullblood Wagyu Top Round Steak Tenderized
  2. Take Kosher Salt & Freshly Ground Black Pepper (to season)
  3. Get Paprika (to season)
  4. Make ready 6 TBSP Whole Grain Mustard (split into four equal portions)
  5. Prepare 8 Slices Bacon (split into four equal portions)
  6. Get 8 Slices Dill Pickles (split into four equal portions)
  7. Take 2 TBSP Grapeseed Oil
  8. Take Fresh Parsley (chopped) (to garnish)
  9. Make ready Gravy
  10. Make ready 3 CUP Beef Stock
  11. Get 1/2 CUP Red Wine
  12. Take 1 TBSP Tomato Paste
  13. Prepare 1 TBSP Whole Grain Mustard
  14. Prepare 1/4 TSP Paprika
  15. Make ready 1/2 Yellow Onion (finely diced)
  16. Make ready Kosher Salt (to taste)
  17. Make ready Freshly Ground Black Pepper (to taste)
  18. Make ready 3 TBSP Cornstarch
  19. Take 2 TBSP Cold Water
  20. Get Spaetzle
  21. Get 2 1/4 CUP All-purpose Flour
  22. Take 1/4 TSP Nutmeg
  23. Get 2 Large Eggs
  24. Take 3/4 CUP Milk
  25. Make ready 1/2 TSP Freshly Ground Black Pepper
  26. Take 1/2 TSP Kosher Salt
  27. Prepare 2 TBSP Butter
Steps to make German Wagyu Beef Rouladen with Spaetzle:
  1. PREPARING THE FULLBLOOD WAGYU TOP ROUND STEAK TENDERIZEDPreheat oven to 350°F.Prepare the Fullblood Wagyu top round steak tenderized by pounding it to 1/4 inch thick. Be careful not to make holes in it by pounding the meat too thin.Cut the Fullblood Wagyu beef into 4 pieces, each one 5 inches x 9 inches. Sprinkle each piece of beef with kosher salt, freshly ground black pepper, and a pinch of paprika. Evenly spread 1 1/2 tablespoons of whole grain mustard over each of the 4 pieces of beef.
  2. Place two pieces of bacon over each piece of Fullblood Wagyu beef, side by side, trimming any part of the bacon that extends over the edge. Starting with the short end of the beef, place two pickle slices side by side (it’s okay if they extend over the edge). Take the short end of the piece of beef and fold it up and over the pickles. Continue rolling until it is completely rolled. Take a skewer or toothpick, and secure the roll (so it doesn’t unroll).
  3. At this time, trim any excess pickle sticking out the sides so it is even with the sides of the roll. Roll up the remaining 3 pieces of Fullblood Wagyu beef in the same manner.
  4. PREPARING THE GRAVY - Place the following gravy ingredients (beef stock, red wine, tomato paste, whole grain mustard, paprika, yellow onion, kosher salt, and freshly ground black pepper) in a medium bowl.Stir together and set aside.
  5. PREPARING THE GERMAN FULLBLOOD WAGYU BEEF ROULADEN - In a Dutch oven (or a large, heavy bottomed, oven-safe dish), heat the grapeseed oil over medium-high heat. Add the Fullblood Wagyu beef rolls to the pan, seam side down.Sear the beef rolls for a few minutes until lightly browned. Then, flip the rolls over, and sear the other side. Place the rolls on their sides if necessary to sear the entire outside of each of the beef rolls.
  6. Once Fullblood Wagyu beef rolls are browned, add the prepared gravy mixture to the pan. Stir gently to scrape up any browned bits on the bottom of the pan. Bring liquid to a boil over medium-high heat.Then cover the pot with a lid, and place it in the preheated oven at 350°F.Cook the dish (covered) for around 1.5 hours until the beef is tender. Be sure to flip the rolls over a couple of times during the cooking process.
  7. PREPARING THE SPAETZLE - Bring a large pot of salted water to a boil. In a large bowl, combine the all-purpose flour, nutmeg, kosher salt, and freshly ground black pepper. This is your flour mixture.In a separate bowl, combine the eggs and milk with a whisk.Pour the egg mixture into the flour mixture, and stir well.Note: The batter should be slightly thicker than pancake batter.
  8. Note: The batter should be slightly thicker than pancake batter. Working over a pot of boiling water, press the batter through a spaetzle noodle dumpling maker (note: if you do not have a spaetzle noodle dumpling maker, you can use a colander with 1/4 inch wide holes).Let the dough drop into the water. When the dough rises to the surface, remove it from the pot of water and place it in a colander.
  9. Once all of the spaetzle is done, heat 2 tablespoons of butter in a large sauté pan.Once the butter is melted and hot, add the spaetzle and sauté until crisp and golden on the outside
  10. FINAL STEPS - Remove the pot containing the Fullblood Wagyu beef rolls and gravy from the oven.Carefully remove the skewers/toothpicks from the rolls and discard the skewers.Leave the liquid/gravy in the pot.Cover the beef rolls with foil, and set the beef rolls to the side.Place the pot with the liquid/gravy on the stove top over medium-high heat.

So that is going to wrap it up for this special food german wagyu beef rouladen with spaetzle recipe. Thank you very much for your time. I am sure that you will make this at home. There’s gonna be more interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!