Sunday Supper: Beef Rouladen With Dill Spaetzle

We've all heard the mantra: bacon makes everything better. It turns out pickles do, too. In the traditional German dish, rouladen, the two team up to impart fantastic flavor to an otherwise straightforward beef dish.

Some people like to cut up the filling components and spread them within. If that's your preference, go ahead and do so. It's just not the way we did it in my house growing up. Don't have green onions lying around? That's fine. Just use slivers of white or yellow onions instead.

When rolled up, this beef dish manages to be company-worthy—without costing a mint.

As for the spaetzle, be prepared: making it is a messy affair. The dough is a substantial one, and it's somewhat gluey when raw. If you can get your hands on a spaetzle maker, it'll make the experience much, much easier. However, a colander with large holes is a decent second choice, though it won't have the grater-like surface to cut the noodles. Either way, I recommend lightly oiling whatever implement you use to prevent (or at least limit) sticking.

Plated as a finished dish, the tender, lightly browned spaetzle is perfect for sopping up the savory pan gravy.

Note: Don't overcrowd the pot when boiling the spaetzle; the noodles will stick.