FLEISCHNACKA

 

• Knead your dough with 320 gms of flour, 3 eggs, 3 dl of water and 2 pinces of salt.  Allow to rest for 30 mins.
• Your filling needs 500 gms of boiled chopped beef, 2 chopped onions, 2 eggs, 50-100 gms of chopped parsely, salt and pepper and a few pinces of ground nutmeg. Mix this up.
• Roll your dough to 3-5 mm on a well floured work surface, Spread the meat on the dough, leaving the edges free and dabbing them with some water...
• Roll your dough like a strudel. Cut into 4-5 cms rings.
• Fry your rings in some clarified butter.
• Make a nice beef bouillon adding some sticks of carrots, leeks and sellerie to it.
• Add your hot bouillon to the meat rings, just enough so it could suck in some liquid, flipping sides occasionally. Add some more bouillon if it needs some. Serve with a sprinke of bouillon to it. 
• This makes 4-5 portions.
• http://en.wikipedia.org/wiki/Alsace