John Myers
Beef with Spaetzle, Chanterelles and Zucchini À La Mama
The perfect beef with spaetzle, chanterelles and zucchini à la mama recipe with a picture and simple step-by-step instructions.
- 1,5 kg Beef: ball, round
- 150 g Fresh chanterelles
- 1250 g Spaetzle
- 4 piece Zucchini small
- 1 piece Big onion
- 2 piece Carrots
- 1 piece Parsley root
- 1 piece Fresh celery
- 1 tbsp Wela “Fine Sauce”
- 1 tbsp Frozen “Sauce to Roast”
- 1 shot Cooking cream = low-fat cream
- Salt
- Pepper
- Garlic
- Cayenne pepper
- Paprika powder
- Butter for frying
- Oil for frying
- Clean, peel and roughly dice the onion, carrots, parsley root and celery. Clean the meat and cut into thick slices. Fry the meat in oil and season with salt, pepper, garlic, cayenne pepper, paprika and 1 tablespoon Wela “fine sauce”. Add the root vegetables and fry them in the same way. Then pour in until everything is almost covered. Cook in the pressure cooker for about 25 minutes.
- In the meantime, clean and cut the chanterelles, as well as wash, clean and slice the zucchini.
- When done, evaporate the pressure cooker, remove the meat and strain the sauce through a pointed funnel. When doing this, squeeze out the root vegetables so that all the sauce is squeezed out of the vegetables. When done, steam off the pressure cooker, remove the meat and strain the sauce through a pointed funnel. Squeeze out the root vegetables well so that all of the sauce is squeezed out of the vegetables.
- Put the stock back in the saucepan on the stove and thicken with the frozen sauce. Then bring to the boil and, if necessary, add 1 dash of cooking cream. Then add the meat again, season to taste and let the meat steep.
- Fry the spaetzle with butter and season to taste. Then fry the zucchini with butter and season. Let everything cook and serve.
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