Onion roast beef with cheese spaetzle

Ingredients for 4 servings:

• 1 kg roast beef in one piece
• 5 onions
• 3 shallots
• 1 kg Spätzle (Knöpfle), homemade, recipes in the database, alternatively ready-made from the refrigerated section
• 300 g Emmental cheese
• ml cream
• butter
• rapeseed oil
• Sea salt and pepper, black, freshly ground
• chili flakes
• Parsley
• Paprika powder

Instructions

Working time approx. 1 hour; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour 30 minutes

simple, quick, delicious

Cut the meat into 4 equal, thick slices of 250g each. Depending on the type of meat, there may be a fat edge. Trim or leave it on, depending on your taste. Season each slice on both sides with freshly ground black pepper, sea salt, chili flakes, and parsley. Place the ready-to-eat spaetzle (they should still be hot from cooking – if you bought them ready-made, simply place them in a colander and pour over 1 liter of boiling water) in a large, greased baking dish and toss with the grated cheese. Finely dice the shallots and fry them in a little butter in a pan until translucent. Add them to the spaetzle in the baking dish, then pour over the cream and add a little salt. Mix everything well. Place the baking dish in the oven at around 150°C fan/convection oven. Finely slice the 5 large onions (sounds like a lot, but they shrink a lot afterwards). Add plenty of butter to a large pan and fry the onions slowly over low heat, adding paprika. Meanwhile, fry the roast beef slices in a steak pan over maximum heat in a little oil, about 3 minutes per side. The meat should now be approximately medium-rare, but can be cooked for a shorter or longer time depending on the desired doneness. Let the meat rest briefly. If you have another method for making your steak “perfect,” you can of course do it that way (the oven is occupied by the cheese spaetzle, but I don’t think it’s absolutely necessary). Remove the cheese spaetzle from the oven and arrange them on a plate with a ladle. Place a roasted roast beef next to each one. Spread the melted onions generously over the meat (you can also add them to the spaetzle). Serve with a sprinkle of freshly ground pepper on the cheese spaetzle. Serve with a strong beer or dark red wine and a green salad.