US Beef Roast with Hand-scraped Cheese Spaetzle

Roast beef with onions

1. Marinate the meat in olive oil with pepper, salt and herbs and let it steep. Fry the onions in a pan until golden and set aside. The longer the meat steeps, the better it will taste later. Meat should be at room temperature. Put out about 90-120 minutes before grilling and marinate.

gravy

1. Heat the vegetable fat and fry the bones. Eight the onion (with the skin), halve the garlic, quarter the carrots, quarter the celery, add and fry. Add the tomato paste and season everything with sprinkling seasoning, salt or pepper. Rinse with strong red wine and meat stock and add a bay leaf. Let everything simmer for about 1-2 hours at low temperature until the alcohol has boiled away. Then drain the vegetables and collect the sauce. (Vegetables don’t look good afterwards, but they still taste great and can be used.) Finally, roast the roast on the grill and pour onions and sauce over it.

spaetzle

1. Put the flour, eggs and salt in a bowl and stir first with a wooden spoon and then beat until it “blows”. It should “tough” fall off the spoon. Then let the dough rest for about 20 minutes. After the resting time, press the dough into the boiling salted water or scrape it by hand. Bring the spaetzle to the boil briefly in the water and remove with the slotted spoon. Then put in a sieve and briefly quench. Finally, arrange on a platter and serve.