Swabian roast beef with onions and spaetzle and lamb's lettuce

Ingredients for 4 servings:

• 4 slices of beef (roast beef with fat, at least 2 cm thick)
• 4 large onions
• salt and pepper
• n. B. Oil
• 4 tbsp butter for frying
• 250 ml meat broth
• 3 tbsp sauce thickener
• 2 tbsp sour cream
• 250 g flour
• 3 m.-sized eggs
• ½ cup mineral water
• 1 tsp, leveled salt
• salt water
• 250 g lamb’s lettuce
• some vinegar
• some oil
• 1 small onion(s)

Instructions

Working time approx. 45 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 45 minutes

Take the meat out of the fridge about an hour in advance. Clean the lettuce and the small onion for the salad. Clean the large onions and slice them with a slicer. Then fry the onion rings in butter and oil in a pan until crispy, remove from the pan and keep warm. For the spaetzle dough, mix all ingredients except the salted water until the dough bubbles, then let it rest. Flatten the meat, score it, season with salt, and sear it in oil and butter for about 3 minutes on each side. Reduce the heat, then wrap the meat in aluminum foil and cook in the oven at 90°C for 15-20 minutes. Next, bring plenty of salted water to a boil for the spaetzle. Season the pan juices with meat broth, salt, and pepper, then thicken with gravy thickener and sour cream. Scrape the spaetzle or press them through a spaetzle press, as desired. When they float to the top, place them in a bowl of warm water, drain well, and serve on a warm plate. Dress the cleaned lettuce with the vinegar, oil, and onions. Remove the roast beef from the oven and add it to the plate with the spaetzle and serve with the sauce.