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Beef Olives with Knodel

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Ingredients

1/4 Cup Dijon Mustard
8 Slices Beef Top Round Steak
Salt To Taste
Pepper To Taste
8 Smoked Bacon Strips
1 Large Onion Cut Into Thin Wedges
4 Large Dill Pickles Sliced
3 Cups Beef Broth
1/3 Cup All Purpose Flour
1/2 Cup Water
Chopped Fresh Parsley
Knodel
3 Day Old Bread Rolls
1/3 - 2/3 Cup Milk
2 tsp Butter
1/4 Cup Finely Chopped Onion
2 tsp Parsley Chopped
1/4 tsp Dried Marjoram
1 Egg
Freshly Grated Nutmeg

Beef Olives with Knodel

  • Medium

Ingredients

  • Knodel

Directions

Steps

1
Done

Lightly spread mustard on each slice of steak, sprinkle with salt and pepper. Place 1 bacon strip, a few onion wedges and a slice of pickle on each slice, then roll up and secure with toothpicks.

2
Done

In a large skillet, brown beef in oil until no longer pink; drain. Add broth bring to a boil and simmer for 1-1/2 hours or until meat is tender.

3
Done

Remove meat and keep warm. Combine flour and water until smooth; gradually stir into broth. Bring to a boil, stirring constantly until thickened and bubbly. Remove toothpicks. Return beef to gravy heat through. Sprinkle with parsley.

4
Done

Knodel

Cut rolls into small bits.

5
Done

Pour 1/3 cup milk over the bread and let it sit for 5 minutes. The bread should be softened but not dripping wet.

6
Done

Melt the butter in a skillet and saute the onion, parsley, and marjoram.

7
Done

Stir the egg and nutmeg into the breadcrumbs, then add the sautéed onions and seasonings and mix well.

8
Done

Let the mixture rest for 10 minutes, then mix again briefly, taste and add more spices if necessary. The dough should be firm, with pieces of the bread crust still visible.

9
Done

With wet hands, form 4 round dumplings and cook 15 to 20 minutes in simmering water. Do not let the water boil. You can make dumplings any size; just adjust the cooking time accordingly, with longer cooking times for larger dumplings and shorter for smaller ones.

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