John Myers
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Onion Roast Beef with Roasted Onion Rings and Green and White Butter Spaetzle
The perfect onion roast beef with roasted onion rings and green and white butter spaetzle recipe with a picture and simple step-by-step instructions.
- 4 disc Beef fillet
- 3 Pc. Vegetable onion
- 1 Pc. Clove of garlic
- 8 tbsp Olive oil
- Salt
- 1 tsp Sugar
- 3 leaf Laurel
- 2 tsp Tomato paste
- 100 ml Red wine
- 250 ml Veal stock
- 2 tsp Sweet paprika powder
- 2 tbsp Flour
- 500 ml Fat for deep-frying
- Pepper
- 1 tbsp Cold butter
- 4 Pc. Eggs
- 0,5 packet Frozen spinach
- 0,5 l Water
- 250 g Flour
Onions
- Quarter two vegetable onions lengthways and cut into fine strips. Cut the garlic clove into thin slices. Heat 4 tablespoons of olive oil in a pan. Fry the onions and season with salt and sugar. Mix in the bay leaves and fry for 3 minutes over a medium heat. Add tomato paste and fry for 5 minutes, stirring occasionally. Deglaze with red wine. Pour in the veal stock and simmer for about 5-10 minutes.
- Cut two green onions into thin slices and bread them with a little flour and paprika powder. Heat the frying oil in a saucepan and fry the onions until golden brown.
flesh
- Sear the meat with a little fat on each side for about 2.5 minutes, then in the oven for 10 minutes at 100 degrees. Arrange the fillet nicely with the sauce and the spaetzle.
spaetzle
- Mix the water, flour and the 4 eggs well until the dough cracks. Put half of it in another bowl and add some spinach, boil the pot with water and rub the dough into it with a spaetzle grater and let it cook for about 1 minute.
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