Spaetzle are easy enough to make at home–just eggs, salt, water, and flour. I never considered them any more trouble than making pancakes. Anyhow, there are several different types I’ve seen. The kind I make I’ve detailed in a post with pictures on this website. Those (a Hungarian version called galuska or nokedli) are generally served just boiled, but you can certainly fry them up, too.
I was looking around a little and found that everybody has a different cut of meat they use for their rouladen. Opinions? (Sorry for the hijack.)
That’s it, plus salt.
Grandma once got me a spaetzle maker, and I got rid of it in the Great Unitasker Purge of '05, because someone told me you could do the same thing with a spoon and a colander. Um, turns out, not so much. Only thing I’m sorry I got rid of. I don’t make spaetzle any more. 
Poifect! That’s what I’m looking for. I guess I better pick up some round steak this weekend and commence with the rouladening.
The MIL told me they used round steak because it was cheap. I’ve never had it any other way, but I’m willing to try something else!
We call them roll’mups pronounced roll-mops
Well, YEAH! That’s what they’re called in English! 
Regarding AB’s pickle shelf life: AB is (on his show) extremely conservative about shelf life.
Pickled veggies will last forever in the jar. Once open, they can go bad eventually, but the environment in a pickle jar is incredibly harsh and it’s unlikely, especially in a fridge, that bad guys will get into the pickles. I think the best advice was earlier in the thread where multiple people said until they get cloudy or smell bad, they are good to eat. The kinds of things that give you foodborne illness (salmonella, etc) won’t pop up in a pickle crock. Botulism is a possibility (though iffy), but is pretty easy to spot. Everything else is going to be molds or detritophiles, which also make their presence known.
Rollmops have always been rolls of pickled herring to me.
I made AWESOME rouladen last night. Seriously, they were almost as good as at our favorite German restaurant. The spaetzle… well, they tasted good, but the cheese grater method does NOT work, spaetzle presses are not really available in South Carolina, and a makeshift pastry bag Ziploc-corner-cut-off method makes albino turd spaetzle. (But tasty.)
I used round steaks and pounded them. Seriously nummy.
What went wrong? Did you use a cheese grater like this one? The holes should be about the diameter of a pencil. And it works fine. I have a spaetzle maker which I use, but when I’m a friend’s house, if they have a grater like that lying around, it works fine, and the spaetzle look exactly the same as if I used a spaetzle maker. If you have trouble with it, it may have been the consistency of your batter. It should be more like a thick pancake batter than a loose dough.
My batter was more… elastic, closer to a pizza dough or something. (I used the Frugal Gourmet recipe from Recipezaar, if it makes any difference - it was the only one with some reviews on it that wasn’t accused of being too thick.) There was no way no how no nothin’ squeezing that through that cheese grater.
There’s a number of different ways to make spaetzle and the doughs range from what might be described as a very loose pizza dough (like yours) to a very thick pancake batter. I make the dough by whisking together 3 eggs, one cup water, some salt, and then add enough flour to reach a consistency I would describe as just thick enough that the dough needs a little help getting through the holes of the grater/spaetzle maker, but not thick enough that you can roll it out into shapes. Look at the video at about 3:20 here. That’s what you should be looking at. Some make theirs a little thicker, but that’s the consistency I like for light spaetzle that squeeze through the holes with little effort. If you look at the pictures in my original link, you can see the dough almost drips through the holes of the grater. My advice to you would have been to add a bit of water to your dough to loosen it up, until you got a consistency that did go through the grater easily.
Now, the video linked to shows one of the ways people make spaetzle without a spaetzle maker, using a board and knife. If you search youtube for “spaetzle,” you’ll see a number of people who use the knife and board method (some quite deftly. It’s rather an amazing thing to watch.) Other people make their spaetzle more into stringy noodle shapes with a spaetzle press that looks like a potato ricer. I personally prefer the more irregular pebble-like shapes of either the “rake over holes” method makes or the knife-and-cutting-board method (which takes a bit of practice and dexterity to get right.)
