This is a special recipe from the Alsace Region of France, bordering Germany. This dish is an original fusion, combining French and German cuisines, and is traditionally served in the winter.
It is usually enjoyed with a Green Salad and a Glass of White Wine (Sylvaner).
6 Sexy Gourmands:
1.2 Cup Flour (thinnest possible)
0.6 Cup Durum Wheat Semolina
1 Cup Water
2 Pounds total of equal part Minced Mixed Meat(Ground Pork,Veal and Beef)
1 Glass of Milk
4 Tablespoons Breadcrumbs
3 Tablespoons Butter
1 Bunch Parsley
1 “Bouquet Garni”
4 Garlic Cloves
3 Pints Beef Stock
6 Tablespoons Olive Oil
4 Cups White Sylvaner Wine
In a stockpot, cook the meat with 1 onion, the carrots, turnip, leek, a bouquet garni and the beef stock. After it reaches the boiling point, cook gently for 2 hours. When done, keep the broth without the vegetables and chop the meat in an electric chopper with the parsley, the breadcrumbs, 1 egg, the milk and 1/2 onion.
In a frying pan heat the butter and the rest of the onion and then add the meat mix, ½ cup broth and the white wine.
The noodle base: on a clean table or other flat surface, spread the flour, making a hole in the middle, add 4 eggs, and gradually mix the eggs with the flour. When combined, leave it to rest for 20 mins.
Roll it out until large and flat as suggested in this video then add the meat mix gradually.
Roll the dough around the meat several times. With a knife, cut slices of 1 inch each.
In a frying pan, heat the olive oil, and then fry the meat roll for 2 minutes each side.
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