Fleischschnacka alsacien

Name: Fleischschnacka alsacien
Total time: 75 min
Yield: Serves 4
Cuisine: Alsace
Ingredients: 300 g (2½ cups) all-purpose flour; 3 whole eggs; 400 g (14 oz) cooked pot-au-feu beef; 2 onions; 1 bunch of flat-leaf parsley; 500 ml (2 cups) beef stock; 2 tbsp sunflower oil; 1 tsp freshly ground pepper

Alsatian fleischschnacka, meat-filled pasta rolls

⏱ 75 minServes 4Medium690 kcal

A recipe from Le Chaudron — the cooking of France’s regions.

01 — Ingredients4 servings

300 g (11 oz)all-purpose flour
3whole eggs
400 g (14 oz)cooked pot-au-feu beef
2onions
1bunch of flat-leaf parsley
500 ml (2 cups)beef stock
2 tbspsunflower oil
1 tspfreshly ground pepper

300 g (11 oz) all-purpose flour
3 whole eggs
400 g (14 oz) cooked pot-au-feu beef
2 onions
1 bunch of flat-leaf parsley
500 ml (2 cups) beef stock
2 tbsp sunflower oil
1 tsp freshly ground pepper

Serves 4. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.

02 — Equipment

1 large sauté pan with lid, 28 cm (11 in)

1 meat grinder

1 rolling pin (30 cm / 12 in)

1 sharp knife

03 — Method

Make a supple pasta dough with the flour, two eggs and a pinch of salt, knead until smooth and let rest 30 min.
Grind the cooked beef with the onions and flat-leaf parsley, add the last egg to bind, pepper generously and mix well.
Roll the dough into a large, thin rectangle and spread the filling evenly right to the edges.
Roll up tightly into a long log, then cut into 3 cm (1¼ in) slices to make spirals.
Brown the spirals on both sides in the sauté pan with a little sunflower oil until golden and slightly crisp.
Pour hot beef stock halfway up, cover and simmer 20 min over low heat. Serve hot with the broth.