Alsatian beef-and-onion meat snails: leftover braised beef minced with parsley, onion and egg, rolled in fresh egg-noodle dough, sliced like a Swiss roll, browned in butter and finished with onion stock.

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.

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Make it at home

Serves 41 hr 30 minIntermediate

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.

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

Common allergens: Gluten, Eggs.