Tonight I made a German dinner. When we were in Wisconsin we didn't get to go t0 our favorite restaurant, Weissgerber's, and I have been craving rouladen ever since. So, I looked up the recipe and tried it out. I am not so great at gravy. If I could make a good beef gravy it would have been great. It was fine. I also made braised red cabbage and spaetzle. The dough might have been a bit too heavy. I need the tool that helps with spaetzle.
If anyone has brown gravy advice I would love it.