Fleischschnacka
Photo: Koogiva · CC BY-SA 4.0

History

Fleischschnacka (literally 'meat snails' in Alsatian) is a thrift-kitchen dish from the rural Bas-Rhin: traditionally made on Tuesdays with the leftover beef from Sunday's pot-au-feu. The braised beef is minced with parsley, onion and egg, rolled into a sheet of fresh egg-noodle dough, sliced and pan-fried. Le Schnockeloch and Winstub Le Clou plate the canonical Strasbourg version; Chez Yvonne and Au Pont Corbeau serve refined interpretations. The dish remains a winstub staple.

Book a food experience

Tours, tastings and classes from the cities on this page, bookable on GetYourGuide.

Browse every bookable food experience

Common allergens: Gluten, Eggs

Make it at home

Yield 4Hands-on 1 hrTotal 1 hr 30 minDifficulty Intermediate

Ingredients

  • For the noodle dough: 300g plain flour, 3 large eggs, 1 tablespoon olive oil, 1 teaspoon salt, splash of water if needed
  • For the filling: 500g cooked beef (pot-au-feu leftovers, or cooked braised beef shin), finely minced
  • 1 large onion, very finely diced
  • 30g butter
  • 1 large bunch flat-leaf parsley, finely chopped
  • 2 eggs, beaten
  • 60g fine breadcrumbs
  • 1 garlic clove minced
  • Pinch of grated nutmeg
  • Salt and black pepper
  • For pan-frying: 60g unsalted butter
  • 300ml good beef stock or onion-vegetable stock
  • Salad of dressed frisee or escarole to serve

Method

  1. Make the noodle dough: combine flour, eggs, oil and salt. Knead 10 minutes to a smooth elastic dough. Wrap and rest 30 minutes.
  2. Soften the diced onion in butter for 10 minutes until soft and just golden. Cool slightly.
  3. Combine the minced beef, softened onion, parsley, beaten eggs, breadcrumbs, garlic, nutmeg, salt and pepper to a slightly sticky filling.
  4. Roll the dough into a thin sheet, 3mm thick, on a floured surface. Aim for a rectangle around 35cm by 25cm.
  5. Spread the filling evenly across the dough, leaving a 1cm border on the long edges.
  6. Roll up tightly from one long edge into a tight cylinder, sealing the seam by brushing with water and pressing.
  7. Refrigerate the roll 20 minutes to firm up.
  8. Slice the chilled roll into 2cm thick discs.
  9. Heat the butter in a heavy frying pan over medium heat. Lay the discs in (cut-side down) and brown 3 minutes per side until deep golden.
  10. Pour in the warm beef stock, reduce heat to low, cover, and simmer 12 to 15 minutes until the noodle is cooked through.
  11. Plate the fleischschnacka with a generous spoon of the cooking liquid and a small green salad on the side.

Tip from the editors. The dough must be rolled very thin or the cooked roll feels heavy. Use leftover pot-au-feu beef; it gives the canonical flavour.

Where to eat fleischschnacka

Fleischschnacka in Strasbourg

Le Schnockeloch ★ 4.5

€€ AlsatianPetite France

Le Schnockeloch on the Quai Saint-Jean is a large Alsatian institution between the station and Petite France for choucroute, baeckeoffe and flammekueche.

SignatureChoucroute, Baeckeoffe, Flammekueche

Directions Book

Winstub Le Clou ★ 4.7

€€ Alsatian WinstubGrande Ile

Winstub Le Clou on Rue du Chaudron near the cathedral is a classic Alsatian tavern for choucroute, baeckeoffe and waedele, poured with Riesling.

SignatureBaeckeoffe, Waedele

Directions Book

Chez Yvonne ★ 4.4

€€€ Alsatian WinstubGrande Ile

Chez Yvonne, the S'Burjerstuewel near the cathedral, is the city's best-known winstub, a wood-panelled room famous for its tete de veau and Alsatian classics.

SignatureTete de veau, Baeckeoffe

Directions Book

Au Pont Corbeau ★ 4.4

€€ Alsatian WinstubKrutenau

Au Pont Corbeau is a family winstub on the Quai Saint-Nicolas beside the Musee Alsacien, serving choucroute garnie, presskopf and spaetzle from local produce.

SignatureChoucroute garnie, Presskopf

Directions

All Strasbourg signature dishes →

More cities are in research. Want fleischschnacka covered somewhere specific? Tell us where you want to eat.

Browse all dishes →