richard-in-cincy
Well-known member
REC: Beef and Onion Pan Roast with Cheese Spätzle from the Allgäu
(Allgäuer Zwiebelrostbraten mit Käse-Spätzle)
Note: The Allgäuer Land is in the southwestern Bavarian Alps. This is Neuschwanstein country and is a rich dairy region, hence lots of Emmental Cheese)
Ingredients for 4 people:
For the Spätzle:
250 g flour
3 eggs
Salt
20 g butter
200 g Emmental cheese
Pepper
For the onion roast:
4 medium onions
600 g beef filet sliced into 8 slices
20 g butter
Salt
Pepper
1/8 liter of beef stock
Preparation
For the cheese-Spätzle: Mix flour, eggs, 1 teaspoon salt and 4-6 tablespoons water to a smooth dough. Let rest a short while. Push the dough through a Spätzle maker, a potato ricer, or a colander with large holes into boiling salt water. Or use the traditional Alpine method: Spread some dough on a board and scrape off individual Spätzle noodles with a scraper or a long thin knife directly into the pot. When the noodles float on top, remove with a slotted spoon and drain.
Peel onions and cut into thin rings. Meat cut into 8 slices and pat flat. Melt 10 g butter in a frying pan and fry the onion rings golden brown, stirring frequently. Removing and keep warm. Saute the filets on both sides about 1 minute. Season with salt and pepper. Remove the meat and deglaze the frying fat with 1 / 8 liter beef stock..
Add the remaining butter to a new skillet or pan and fry the noodles in it with swirling. Grate cheese coarsely and sprinkle over the noodles. Stir well and season with pepper.
To serve: Spoon a serving of Cheese Spätzle onto serving plate. Arrange two filets slightly overlapping, top with sauce, then with fried onions.
Preparation time 45 minutes.
(Allgäuer Zwiebelrostbraten mit Käse-Spätzle)
Note: The Allgäuer Land is in the southwestern Bavarian Alps. This is Neuschwanstein country and is a rich dairy region, hence lots of Emmental Cheese)
Ingredients for 4 people:
For the Spätzle:
250 g flour
3 eggs
Salt
20 g butter
200 g Emmental cheese
Pepper
For the onion roast:
4 medium onions
600 g beef filet sliced into 8 slices
20 g butter
Salt
Pepper
1/8 liter of beef stock
Preparation
For the cheese-Spätzle: Mix flour, eggs, 1 teaspoon salt and 4-6 tablespoons water to a smooth dough. Let rest a short while. Push the dough through a Spätzle maker, a potato ricer, or a colander with large holes into boiling salt water. Or use the traditional Alpine method: Spread some dough on a board and scrape off individual Spätzle noodles with a scraper or a long thin knife directly into the pot. When the noodles float on top, remove with a slotted spoon and drain.
Peel onions and cut into thin rings. Meat cut into 8 slices and pat flat. Melt 10 g butter in a frying pan and fry the onion rings golden brown, stirring frequently. Removing and keep warm. Saute the filets on both sides about 1 minute. Season with salt and pepper. Remove the meat and deglaze the frying fat with 1 / 8 liter beef stock..
Add the remaining butter to a new skillet or pan and fry the noodles in it with swirling. Grate cheese coarsely and sprinkle over the noodles. Stir well and season with pepper.
To serve: Spoon a serving of Cheese Spätzle onto serving plate. Arrange two filets slightly overlapping, top with sauce, then with fried onions.
Preparation time 45 minutes.