John Myers
Swabian Onion Roast with Spelled Spaetzle
The perfect swabian onion roast with spelled spaetzle recipe with a picture and simple step-by-step instructions.
- 2 Roast beef from the saddle of beef a 250 grams
- 2 Onions
- 2 tbsp Flour
- Salt, white pepper, oil, aluminum foil
- Take the roast roast out of the fridge, season with plenty of pepper, marinate with oil for about 15 minutes
- Peel and halve the onions, then cut into thin strips
- Do not heat the pan too much, preheat the oven to 50 ° to keep it warm
- Salt the roast, then add to the pan and fry for about 3-4 minutes on each side
- Put in aluminum foil, close and keep warm in the oven
- Heat 2-3 tablespoons of oil in the pan, mix onions with 1 tablespoon of flour (then they will be nice and crispy!) And fry until crispy brown
- Remove the onions from the pan, place on a kitchen towel and season with a little salt
- Pour off the fat, then roast some flour in it, pour in the meat juice from the aluminum foil and fill up with approx. 100 ml of hot water or a little vegetable stock and bring to the boil
- Serve roast beef with spelled spaetzle (see separate recipe), onions and the clear sauce
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