Beef Roulade (Rolled Flank Steak) and Schupfnudeln (Potato Noodles)

Heat a large sauté pan over medium heat, and add the grapeseed oil. Sauté the onions until they are softened and lightly caramelized, 10 to 12 minutes. Remove from the heat, and stir in the mustard. Allow this mixture to cool.

Lay the flank steak on a cutting board, and season both sides with salt and pepper to taste.

Spread the onion/mustard mixture on one side of the flank steak.

Wrap each pickle wedge with two slices of bacon, and lay them end-to-end in the center of the flank steak.

Roll the flank steak into a roulade, starting from the smaller end. Use a bamboo skewer or kitchen twine to close the roulade.

Heat a French oven over medium-high heat, and add the grapeseed oil. Sear the roulade on all sides until golden brown. Remove from the pan, and set aside.

Reduce the heat to medium low, and add the butter. Once the butter has melted sprinkle in the flour to make a roux. Cook the roux until lightly toasted.

Deglaze with the red wine, scraping free any browned bits of fond from the bottom of the pan.

Pour in the water and stock, and return the roulade to the pan. Bring to a boil, and reduce to a simmer. Cook, covered, until the meat is tender, about 45 minutes.

Remove the roulade from the pan, and continue to reduce the sauce, uncovered, until a coating consistency. Season the sauce with salt and pepper to taste.

Remove the skewer or twine, slice the roulade and serve with the sauce.

Place the whole potatoes in their skins, in a large pot. Cover with water, and bring to a boil. Cook the potatoes until they are knife tender, about 30 minutes.

Drain the potatoes, and allow to cool.

When the potatoes are cool enough to handle, remove their skins and place them on a lightly floured surface.

Mash the potatoes with a rolling pin. Transfer the mashed potatoes to a large bowl, and stir in the flour, egg, 1 tablespoon parsley, salt and nutmeg.

Knead well to form a smooth dough.

Roll the dough out on a floured surface to a thickness of about 1/2 inch.

Cut the flattened dough into thin strips, about 1 1/2 inches long.

Gently roll out the strips to taper the ends. Allow to rest for about 15 minutes.

Heat a large nonstick sauté pan over medium heat, and add the lard or grapeseed oil.

Sauté the potato noodles until golden brown and crisp. Finish with the remaining 1 tablespoon parsley, and season with salt and pepper to taste.