Mix 300 g flour, eggs, 1 teaspoon of salt, 1 pinch of nutmeg and mineral water to a thick liquid dough. Beat with a wooden spoon until bubbles form. Cover the spaetzle dough and let it rest for about 1 1/2 hours.
Peel 2 onions. Peel and wash the carrots. Dice both finely. Dab meat dry, season with salt and pepper. Turn in 2 tablespoons of flour, tap off. Fry in 2-3 tablespoons of hot oil in a frying pan on each side, remove.
Fry the carrots and diced onions in the frying fat. Sweat tomato paste with. Add a good 1/2 l water and stock. Season with salt and pepper. Put meat on top. Bring to the boil and braise covered in a hot oven (electric cooker: 175°C/circulating air: 150°C/gas: level 2) for about 1 3/4 hours.
Wash the parsley and chop finely. Peel 3 onions and cut or slice into fine rings.
Boil up plenty of salted water. Press 1/3 of the spaetzle dough directly into the dough using a spaetzle press, cutting it off with a knife in between. Bring to the boil and cook until they float on top. Lift out, quench briefly and drain well.
Keep warm. Process remaining dough in the same way.
Dust the onion rings with 1 tbsp. flour. Fry in 2 tbsp. hot oil until golden brown. Heat butter in a pot, toss spaetzle in it and sprinkle with parsley. Remove meat from the oven, season to taste. Arrange everything, cover meat with onions.
Drink tip: dry red wine, e.g. Lemberger.