Easiest Way to Cook Yummy German Wagyu Beef Rouladen with Spaetzle

German Wagyu Beef Rouladen with Spaetzle. Nobel Wagyu vlees van natuurlijke bodem direct van boer. Bekijk hoe wij te werk gaan. Wij gebruiken geen E-nummers, suiker, kleurstoffen, bind-, of conserveringsmiddelen.

German Wagyu Beef Rouladen with Spaetzle Garnish with chopped parsley (if desired), serve, and enjoy! Season to taste with salt and pepper and transfer to a serving platter and keep warm. Good sides are boiled new potatoes or potato dumplings sprinkled with fresh snipped parsley, and German Rotkohl (Red Cabbage) or Country Green Beans with Bacon and Onion. You can cook German Wagyu Beef Rouladen with Spaetzle using 27 ingredients and 10 steps. Here is how you achieve it.

Ingredients of German Wagyu Beef Rouladen with Spaetzle

  1. It's 1 of Double 8 Cattle Company Fullblood Wagyu Top Round Steak Tenderized.
  2. It's of Kosher Salt & Freshly Ground Black Pepper (to season).
  3. You need of Paprika (to season).
  4. You need 6 TBSP of Whole Grain Mustard (split into four equal portions).
  5. You need 8 Slices of Bacon (split into four equal portions).
  6. Prepare 8 Slices of Dill Pickles (split into four equal portions).
  7. Prepare 2 TBSP of Grapeseed Oil.
  8. You need of Fresh Parsley (chopped) (to garnish).
  9. Prepare of Gravy.
  10. It's 3 CUP of Beef Stock.
  11. It's 1/2 CUP of Red Wine.
  12. It's 1 TBSP of Tomato Paste.
  13. You need 1 TBSP of Whole Grain Mustard.
  14. It's 1/4 TSP of Paprika.
  15. Prepare 1/2 of Yellow Onion (finely diced).
  16. You need of Kosher Salt (to taste).
  17. It's of Freshly Ground Black Pepper (to taste).
  18. Prepare 3 TBSP of Cornstarch.
  19. Prepare 2 TBSP of Cold Water.
  20. Prepare of Spaetzle.
  21. You need 2 1/4 CUP of All-purpose Flour.
  22. You need 1/4 TSP of Nutmeg.
  23. It's 2 of Large Eggs.
  24. You need 3/4 CUP of Milk.
  25. You need 1/2 TSP of Freshly Ground Black Pepper.
  26. Prepare 1/2 TSP of Kosher Salt.
  27. You need 2 TBSP of Butter.

We are using spaetzle which can be bought ready made. It is a traditional German egg pasta. We've all heard the mantra: bacon makes everything better. It turns out pickles do, too.

German Wagyu Beef Rouladen with Spaetzle step by step

  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..

In the traditional German dish, rouladen, the two team up to impart fantastic flavor to an otherwise straightforward beef dish. Best use thinly sliced veal or if not available, use thinrump steak. Meat needs to be a large piece, thinly sliced and hammered out. Sprinkle the onion, paprika, salt, and pepper evenly over the steaks. Lay one slice of bacon on each piece.

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