Roast beef with onions

60 minutes

1.

Peel the carrots, wash and in cut thick slices. Peel the onions and cut them into rings. Cook the carrots in a little salted boiling water for 8-10 minutes. Put the spaetzle in plenty of boiling salted water and cook for about 2 minutes until they float on top. Pour onto a sieve and allow to drain. Wash the parsley, pat dry and chop except for something to garnish. Pour off the carrot water and toss the carrots in the pan with 15 g butter and parsley. Keep warm. Flatten the steaks a little and cut the edges lightly. Heat the oil in a large pan and fry the meat for 1 1 / 2-2 minutes on each side. Season with salt and pepper and remove. Wrap the roast in aluminum foil. Put the onion rings in the hot frying fat and fry until golden brown. Finally add 10 g butter, season with salt and pepper and remove half of the onions. Deglaze the remaining onions with 3/8 liter of water and stir in the fine juice. Bring to the boil and simmer for about 1 minute. Scatter sauce binder while stirring andBriefly bring to the boil again. Season the sauce with salt and pepper. Heat the remaining butter in another pan and fry the spaetzle in it. Arrange the carrot vegetables and roast beef on a plate and pour the onion sauce over the meat. Sprinkle with the remaining onion rings and serve garnished with parsley. Add spaetzle extra