Le Schnockeloch ★ 4.5
Le Schnockeloch on the Quai Saint-Jean is a large Alsatian institution between the station and Petite France for choucroute, baeckeoffe and flammekueche.
Signature: Choucroute, Baeckeoffe, Flammekueche
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.
Common allergens: Gluten, Eggs
Make it at home
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
- Make the noodle dough: combine flour, eggs, oil and salt. Knead 10 minutes to a smooth elastic dough. Wrap and rest 30 minutes.
- Soften the diced onion in butter for 10 minutes until soft and just golden. Cool slightly.
- Combine the minced beef, softened onion, parsley, beaten eggs, breadcrumbs, garlic, nutmeg, salt and pepper to a slightly sticky filling.
- Roll the dough into a thin sheet, 3mm thick, on a floured surface. Aim for a rectangle around 35cm by 25cm.
- Spread the filling evenly across the dough, leaving a 1cm border on the long edges.
- Roll up tightly from one long edge into a tight cylinder, sealing the seam by brushing with water and pressing.
- Refrigerate the roll 20 minutes to firm up.
- Slice the chilled roll into 2cm thick discs.
- 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.
- Pour in the warm beef stock, reduce heat to low, cover, and simmer 12 to 15 minutes until the noodle is cooked through.
- 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
Winstub Le Clou ★ 4.7
Winstub Le Clou on Rue du Chaudron near the cathedral is a classic Alsatian tavern for choucroute, baeckeoffe and waedele, poured with Riesling.
Signature: Baeckeoffe, Waedele
Chez Yvonne ★ 4.4
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.
Signature: Tete de veau, Baeckeoffe
Au Pont Corbeau ★ 4.4
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.
Signature: Choucroute garnie, Presskopf
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