Fleischschnacka

Method

Make a dough with flour, salt, eggs and water, knead until smooth and rest for 30 minutes. Meanwhile, finely dice the onions and sauté in butter until softened, then mix with beef mince, chopped parsley, salt and pepper. Roll out the dough thinly into a rectangle and spread the meat mixture evenly over it. Roll tightly like a Swiss roll and cut into 5cm pieces. Brown the rolls in butter in a large pan, then add beef stock, cover and simmer for 45 minutes until tender. Stir in the soured cream and warm through gently without boiling. Serve hot with the rich sauce spooned over.