Description
Hey, cooks! There are here fans of national dishes like me? Fleischnackas - dish French region of Alsace, where I was lucky to live. It's noodles with specially prepared meat. Traditionally, the stuffing is prepared from the remnants of pot-AU-Fe (pot-au-feu - from the French "pot on fire") is a dish of beef which is very long to cook on low heat in a broth flavored with vegetables and spices. My version is much simplified, but no less delicious.
Ingredients
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Beef
600 g
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Leeks
1 piece
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Carrots
3 piece
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Onion
2 piece
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Celery root
1 piece
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Flour
300 g
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Chicken egg
4 piece
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Garlic
2 tooth
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Broth
750 ml
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Spices
-
Dry white wine
200 ml
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Mustard
1 tsp
Cooking
Beef (600 grams), carrots (2 PCs) leeks (1 piece), onion (1 piece), celery root (or parsley root) cut into large pieces, put in pot, add 2 teeth. garlic, Bay leaf, salt, pepper, not a lot of thyme, parsley leaves, pour the broth (I made in advance of the bones). Bring to a boil, reduce the heat to minimum, cover and cook for 1 hour.
Meanwhile, one can prepare a traditional test. The flour (300 grams) add 1/2 tsp salt and 3 eggs, knead elastic non-sticky dough, if necessary you can add a lot of water. Wrap in clingfilm and put into the refrigerator for 1 hour.
After 1 hour, roll the dough into a rectangle 2 mm thick.
Cooked meat, parsley, onions (fresh, 1 piece) and a couple of pieces of carrot and leek from the broth mince. Salt, add black pepper, 1 tsp mustard, 1 egg and a couple tablespoons of broth, mix the stuffing.
Spread the stuffing evenly over the dough, cover with cling film and roll out with a rolling pin, get a perfectly smooth surface.
The dough with filling rolled into a roll and cut into "snails" maximum width of 1 cm.
Preheat the oven to 180 gr. "Snails" folded in the baking dish. The broth left over from cooking the meat, mix with 200 ml. of dry white wine. Pour this mixture into the form. Bake for 25-30 minutes.
Not a lot of derogations to the rules, the stuffing would also be appropriate grated cheese or sprinkle the dish just before serving. Warning issues, I will say that the wine can be replaced with a couple of tablespoons of wine vinegar, to give the characteristic sour, add vinegar to the broth gradually and try every time to stop!
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