Fleischnacka or Fleischschnacka, literally "snails of meat" (from German "Fleisch", meat, and "Schnecke", snail) is an Alsatian dish consisting of minced beef (or sometimes other meats, like left over pot-au-feu) rolled in fresh noodle dough and cut into slices which are then cooked in stock.
For the dough:
- 1 lb. flour
- 4 ea. eggs
- 1 cup water
For the filling:
- 2½ lb. minced beef
- 1 large onion
- 3 cloves garlic
- salt and pepper
- 2 pints beef stock
- 4 cups Riesling (optional)
Preparation of the dough:
- Mix together the flour and eggs, add the water and salt.
- Knead the dough until smooth and set aside for 1 hour.
- Mince the onion, parsley and garlic. Mix into the minced meat along with the eggs, nutmeg, salt and pepper.
- Roll out the dough into a rectangle.
- Spread the filling evenly over the dough and roll up into a cylinder.Seal the edge with water and cut into slices (not too thick).
- Brown the slices in oil.
- Add the stock (and wine if used) and cook for 20 minutes.
Serve with a green salad.
- Though Alsace is a small region of France, its dialect varies pretty much between areas.