Peel the onion, cut in half and place with the cut surface facing down. Then roast brown on medium heat without adding any fat. Take the soup vegetables out of the package, clean, wash and cut into large pieces. Put in the saucepan with the beef.
Cover the whole thing with cold water and bring to a simmer on low heat, cook for about 90 minutes. Now put a sieve in a new pot and pour everything into it. (Process the drained vegetables in another way). Take out the beef and cut into bite-sized pieces.
Take a tall container and add the wheat flour, salt, eggs and milk. Mix everything into a smooth dough and let it soak for about 10 minutes. Then take a pan and add some of the clarified butter, heat. Add one (1) ladle and distribute.
Bake on medium heat for about 2 minutes, then turn and bake again for 2 minutes. Do this until there is no more dough. Roll up the finished pancakes and cut into fine strips with a sharp knife.
Finely chop the parsley to taste. Take deep plates and first add the pancake strips and fill with the beef soup. Sprinkle with freshly chopped parsley and serve immediately.