Nutrition Facts
6 servings
6
Recipe for Meat Roll-up
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Noodle dough
1 Flour
6 Egg
20 Water
Salt
Filling
12 Ground meat
50 Parsley
2 Egg
1 Large onion
3 Head of garlic
Nutmeg
Second way to make the stuffing
1 Ground meat
800 White sausage
3 Onion
5 Shallot
1 Chopped parsley
2 Egg
1 White wine (Riesling)
Directions
1
Preparation of the noodle dough: work the flour and eggs, add water and salt. Knead everything together. Let it rest for 1 hour.
2
Preparation of the stuffing: chop the onion, parsley, and garlic. Mix everything with the meat, eggs, salt, pepper, and a bit of nutmeg. Preparation of the stuffing (second method): chop the onions, shallots, and parsley. Combine this mixture with the ground meat and incorporate the raw white sausages. Add the 2 eggs and a small glass of white wine. Knead everything together.
3
Roll out the dough to form a rectangle. Spread the filling evenly. Roll it all up. Seal with a little water and cut into slices that are not too thick.
4
Brown them in oil.
5
To finish, add 1 liter of beef broth or 1 liter of Riesling and 1 liter of beef broth. Let it cook for 15 to 20 minutes over low heat.
Ingredients
Noodle dough
1 Flour
6 Egg
20 Water
Salt
Filling
12 Ground meat
50 Parsley
2 Egg
1 Large onion
3 Head of garlic
Nutmeg
Second way to make the stuffing
1 Ground meat
800 White sausage
3 Onion
5 Shallot
1 Chopped parsley
2 Egg
1 White wine (Riesling)
Directions
Directions
1
Preparation of the noodle dough: work the flour and eggs, add water and salt. Knead everything together. Let it rest for 1 hour.
2
Preparation of the stuffing: chop the onion, parsley, and garlic. Mix everything with the meat, eggs, salt, pepper, and a bit of nutmeg. Preparation of the stuffing (second method): chop the onions, shallots, and parsley. Combine this mixture with the ground meat and incorporate the raw white sausages. Add the 2 eggs and a small glass of white wine. Knead everything together.
3
Roll out the dough to form a rectangle. Spread the filling evenly. Roll it all up. Seal with a little water and cut into slices that are not too thick.
4
Brown them in oil.
5
To finish, add 1 liter of beef broth or 1 liter of Riesling and 1 liter of beef broth. Let it cook for 15 to 20 minutes over low heat.
Notes
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GABRIELLA
MEAT DUMPLINGS Your recipe is very good. My husband's great-grandmother made meat dumplings with the beef broth meat that she had prepared the day before. She made a broth with a lot of meat and small vegetables to have broth that day, and with the leftover meat, she made meat dumplings the next day. The recipe was identical to yours but with the meat cooked the day before and a little broth added to the filling. It's really delicious. I tried your recipe; it is very good too. -
Céline
With the meat from the stew It's better and it's the base of this recipe! My suggestion: To make the meat better when preparing, I add 2 spoonfuls of stew broth. Hummmm. -
Béatrice
Delighted I did not find the same recipe that my dad used to make. My suggestion: It seems to me that he took the meat from the stew and submerged his stuffed pasta preparation in the broth. -
R67
Super good
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