Allgäu onion roast beef with cheese spaetzle

For 4 people
  • 250 g flour
  • 3 Eggs (size M)
  • Salt
  • 20 g Butter or margarine
  • 200 g Allgäu Emmental cheese
  • pepper
  • 4 medium-sized onions
  • 600 g Beef fillet
  • 20 g butter or margarine
  • Salt
  • Pepper
  • 2 EL Gravy (instant)
45 minutes
light
1.
For the cheese spaetzle, mix flour, eggs, 1 teaspoon of salt and 4-6 tablespoons of water to form a smooth dough. Let rest a little. Spread some batter on a spaetzle board and scrape the spaetzle directly into the boiling salted water with a spaetzle scraper or a long thin knife. When the spaetzle float on top, remove with a slotted spoon, rinse and drain. Peel the onions and cut into thin rings. Cut the meat into 8 slices and pound them flat. Heat 10 g fat in a pan and fry the onion rings until golden brown. Take out and keep warm. Heat the remaining fat and fry the meat on both sides for about 1 minute. Season with salt and pepper. Remove the meat and deglaze the frying fat with 1/8 liter water. gravyadd and bring to the boil while stirring. Heat the fat in a saucepan and heat the spaetzle in it while swirling. Coarsely grate the cheese and pour over the spaetzle. Stir well and season with pepper. Serve the spaetzle and meat with the sauce and the onion rings on plates
2.
Per serving 3100 kJ / 740 kcal
3.
E 59 g / F 35 g / KH 49 g
1 person approx.:
  • 740 kcal
  • 3100 kJ
  • 59 g protein
  • 35 g fat
  • 49 g carbohydrates

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