Roladen With Spaetzle

Directions

1. 1
   Ask the butcher to slice the beef or veal very thin. Place the meat between plastic wrap and pound it as thin as possible then set it aside.
2. 2
   In a large frying pan cut the bacon into small pieces and brown over a medium heat. Dice the onions and mushrooms and add to the bacon. Saute all until well browned and mixed.
3. 3
   Salt and pepper the beef slices. Put the mixture on a slice of beef and roll up, securing with a toothpick.
4. 4
   Add the butter to the frying pan and place the rolled beef in the frying pay with any excess bacon/mushroom mixture. Brown the roladen on all sides.
5. 5
   If using beef base dissolve in 2 cups of water. Pour beef base or beef broth over the roladen and simmer covered for 1 1/2 hrs until very tender. Add water as needed to insure that there is plenty of liquid.
6. 6
   Mix the corn starch with 1 cup of water and thicken the gravy.
7. 7
   Meanwhile cook the spaetzle or noodles in salted water until tender.
8. 8
   Serve the roladen over the spaetzle with the gravy.