Onion roast beef with cheese spaetzle and red wine sauce

Ingredients for 4 servings:

• 250 g flour, sifted
• 3 eggs
• 1 tsp salt and some for the cooking water
• 4 tbsp water
• 20 g butter
• 150 g Emmental cheese, grated
• pepper
• 4 onions
• 4 rump steaks (roast beef) 180 g each
• 20 g butter
• 1 tbsp rapeseed oil
• e.g. salt and pepper
• 20 g butter
• 1 shallot(s)
• 1 garlic clove(s)
• 1 tsp brown sugar
• 1 tbsp tomato paste
• 250 ml red wine
• 250 ml meat broth
• 1 tbsp wild cranberries
• salt and pepper
• Roast juices
• possibly cornstarch to bind
• possibly water for the cornstarch

Instructions

Working time approx. 50 minutes; Rest time approx. 15 minutes; Cooking/baking time approx. 35 minutes; Total time approx. 1 hour 40 minutes

For the red wine sauce: Melt the butter in a small saucepan. Dice the shallot and add it, then press the garlic through a press. Caramelize the sugar and stir in the tomato paste. Deglaze with red wine and simmer, then add the meat stock and reduce by half. Season, stir in the wild cranberries, and thicken if necessary. For the spaetzle: Whisk the flour, eggs, salt, and water into a thick dough and let it rest for a while. Bring a saucepan of water to a boil and add salt. Press the spaetzle through a potato ricer directly into the boiling salted water or scrape them onto a spaetzle board. As soon as the spaetzle float to the top, remove with a slotted spoon and let drain. For the roast: Meanwhile, slice the onions into thin rings. Flatten the meat slightly if necessary and score the fat edges. Heat the rapeseed oil and butter in a pan and fry the onion rings until golden brown. Remove and keep warm. Heat the remaining fat and fry the meat for about 2-4 minutes per side, depending on your taste. Season with salt and pepper. Add the meat juices to the sauce. For the cheese spaetzle: Heat the butter in a saucepan and heat the spaetzle, stirring occasionally. Coarsely grate the cheese and sprinkle over the spaetzle. Stir thoroughly and season with pepper. Serve the spaetzle and meat with the sauce and onion rings.