Fleischnacka (Alsatian Meat and Pasta Roll)
Photo: Florival fr, CC BY-SA 3.0
Fleischnacka is an Alsatian dish of minced beef rolled up in fresh noodle dough, sliced into spirals and cooked in stock. The name means snails of meat, which describes the cut slices well. Browning the slices in oil before the stock goes in gives the dough a savory crust, and the optional Riesling suits the region. Cooks in Alsace also use leftover pot-au-feu meat for the filling.
Instructions
Mix the flour with the eggs, then work in the water and a pinch of salt until a dough forms. Knead it until it is smooth, then cover it and leave it to rest for 1 hour.
Mince the onion and garlic finely. The source also lists parsley in the method, but it is not in the ingredient list, so add it only if you want it. Mix the onion and garlic into the minced beef with nutmeg, salt and pepper. The method also mentions eggs for the filling, so keep that in mind when you use the 4 eggs listed.
Roll the rested dough out into a rectangle. Spread the meat filling evenly over it, then roll it up into a cylinder. Brush the edge with water to seal it.
Cut the cylinder into slices that are not too thick. Brown the slices in oil in a wide pan, turning them so the cut sides take some color.
Pour in the beef stock, and the Riesling if you are using it. Cook the slices in the liquid for 20 minutes, then serve them with a green salad.
Better meat, delivered.
Premium cuts shipped to your door. Skip the grocery store and cook with quality you can taste.
Shop Meatzy →Affiliate link · PicksByRecipe may earn a commission at no extra cost to you.
