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 bun. Peel the onions. Finely dice 1 onion and cut 3 into rings. Peel, wash and cut the carrots into pieces. Halve the pickles lengthways.
2. Squeeze out the bun. Knead with the mince, eggs, diced onion, mustard, salt, pepper and paprika powder. Eighth the mince. Flatten portion by portion on a freezer bag. Top each with 1 slice of ham and 1 cucumber half. Roll up using the foil and press firmly.
3. Heat the oil in a pan. Fry the meat rolls all around and remove them. Fry the onion rings in hot frying fat. Dust with flour. Pour 500 ml of water and cream. Stir in the broth, bring to the boil. Place the minced meat rolls in the sauce and cover and let simmer for about 5 minutes. Put the carrots in a little boiling salted water. Cover and cook for about 8 minutes.
4. Cook the spaetzle in boiling salted water for about 2 minutes. Drain, quench and drain. Wash, pluck and chop the parsley except for a little. Drain the carrots. Add the butter and parsley.
5. Arrange the minced meat rolls with onion sauce, spaetzle and carrots on plates, garnish with the rest of the parsley.