John Myers
Contents
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Ingredients
Spaetzle dough:
- 250 g Flour (double handle)
- 5 g Salt
- 3 Eggs, size L
- 50 ml Lukewarm water
- 2 tbsp Butter
Roasted onions:
- 3 medium sized Onions
- 4 tbsp Flour
- Sunflower oil for frying
Meat and sauce:
- 2 large slices Roast beef 3 cm thick
- 250 ml Beef stock
- 400 ml Red wine
- 2 tbsp Dark balsamic vinegar
- Pepper, salt, sugar
- 1 tsp Food starch
- 2 tbsp Clarified butter
Instructions
Spaetzle dough:
- Mix all ingredients in a bowl until smooth and then beat vigorously with a wooden spoon with a hole or by hand. The dough should throw big bubbles. The dough then needs to swell for about 20 minutes, but should be whipped up every now and then.
- In the meantime, bring enough well-salted water to the boil in a large, tall saucepan. Let the dough slide into the water - scraped thinly from a board with a spaetzle press or with the help of a dough scraper. When the spaetzle swim on top, let them simmer gently for about 3 more times, then lift them out of the water with a sieve, pour into a colander and drain well. Finally, rinse well under cold water, drain again and keep until the final use.
Onions:
- Peel the onions, cut in half, cut halves into thin slices, peel apart and place in a bowl. Sprinkle with the flour and turn them around by shaking the bowl. Pour enough oil into a pan to cover the bottom and have them ready.
Meat and sauce:
- Preheat the oven to 80 °. Slide the grid onto the 2nd rail from below and slide the tray underneath to drip off. Salt the meat slices all around. Heat the clarified butter in a large pan and sear the slices on both sides for 2 minutes. Then take it out immediately, add a little pepper, place on the grid in the oven and let it sit there for 30 minutes. The meat should then be tender pink on the inside. Possibly cut a disc and test it. Should it still be too bloody. extend the cooking time by 5 minutes.
- For the sauce, heat the roast set in the pan again, deglaze with red wine and simmer uncovered over medium heat until the liquid has reduced by half. Then pour in the stock and balsamic vinegar and let it reduce slightly again. Season to taste with pepper, salt and sugar and thicken very lightly with the starch mixed in a little water.
Completion:
- While the meat is cooking in the oven and the sauce is simmering, heat the oil in the pan for the onions and then fry them until golden brown. At the same time, for the spaetzle, heat the butter in another pan and lightly fry the spaetzle in it.
- Cut the meat into several thick slices to serve. Serve with the sauce, spread plenty of onions over the meat and serve with the butter spaetzle. ................... well then
