Meat Rolls in Onion Sauce

Summary

Ingredients

• 1 roll, stale
• 4 medium onion (s)
• 8 medium carrot (s)
• 4 medium pickled cucumber (s)
• 750 g minced meat, mixed
• 2 egg (s)
• 1 tablespoon mustard, medium hot
• salt and pepper
• 1 teaspoon paprika powder, noble sweet
• 8 slices ham (country ham)
• 3 tablespoon oil
• 1 tablespoon flour
• 100 g whipped cream
• 1 tablespoon vegetable stock, instant
• 400 g spaetzle from the coolin shelf
• 1 small bunch parsley
• 2 tablespoon butter
• water

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Instructions

1. Soak the stale roll in water for 3-5 minutes until soft. Peel the onions: finely dice 1 onion and slice 3 onions into rings. Peel, wash, and cut the carrots into roughly 2-3 cm pieces. Halve the pickled cucumbers lengthways.
2. Squeeze out the soaked roll to remove excess water. Knead together with the minced meat, eggs, diced onion, mustard, salt, pepper, and paprika powder until combined. Divide the mixture into 8 equal portions. Place each portion on plastic wrap or a freezer bag and flatten. Top each with 1 ham slice and 1 cucumber half. Roll up tightly using the plastic wrap and press firmly.
3. Heat the oil in a large pan over medium-high heat. Brown the meat rolls on all sides, about 8-10 minutes total. Remove and set aside. In the same pan, fry the onion rings over medium heat for 2-3 minutes. Dust with flour and stir for 1 minute. Pour in 500 ml water and the whipped cream. Stir in the vegetable stock and bring to a boil. Add the meat rolls back to the sauce, cover, and simmer over medium heat for 10-12 minutes until cooked through. Meanwhile, bring a separate pot of salted water to a boil, add the carrot pieces, cover, and cook for 8 minutes.
4. In another pot of boiling salted water, cook the spaetzle for 2 minutes. Drain, rinse briefly with cold water, and drain well. Wash and finely chop the parsley, setting aside some for garnish. Drain the carrots completely. Toss the carrots with butter and chopped parsley.
5. Divide the spaetzle among serving plates. Top with the meat rolls and onion sauce. Arrange the buttered carrots alongside. Garnish with the reserved parsley.