How to Prepare Award-winning German Wagyu Beef Rouladen with Spaetzle

Hello everybody, I hope you are having an amazing day today. Today, I'm gonna show you how to prepare a distinctive dish, How to Make Super Quick Homemade German Wagyu Beef Rouladen with Spaetzle. It is one of my favorites food recipes. This time, I'm gonna make it a bit unique. This will be really delicious.

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Many things affect the quality of taste from German Wagyu Beef Rouladen with Spaetzle, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare German Wagyu Beef Rouladen with Spaetzle delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

To get started with this recipe, we must prepare a few components. You can cook German Wagyu Beef Rouladen with Spaetzle using 27 ingredients and 10 steps. Here is how you cook that.

Ingredients and spices that need to be Prepare to make German Wagyu Beef Rouladen with Spaetzle:

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

Instructions to make 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.

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