Buttered spaetzle with roasted onions

AUTHOR
Janie Gentry
DIFFICULTY
easy
RATING
3 4
COOK TIME
135 mins
TOTAL TIME
135 mins

Ingredients

Servings: 4
  • 300 g + 3 tablespoons flour
  • 4 Eggs (Gr. M)
  • 7-10 Tbsp salt and pepper
  • 7-10 Tbsp Nutmeg
  • 6-8 TABLESPOONS Sparkling mineral water
  • 5 Onions
  • 3 medium-sized carrots
  • 4 (approx. 800 g) Hoof steaks
  • 4-5 Tbsp Oil
  • 1 TABLESPOON Tomato paste
  • 1 TEASPOON Meat broth
  • 1 collar Parsley
  • 2 TABLESPOONS Butter

Directions

  1. 1

    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.

  2. 2

    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.

  3. 3

    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.

  4. 4

    Wash the parsley and chop finely. Peel 3 onions and cut or slice into fine rings.

  5. 5

    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.

  6. 6

    Keep warm. Process remaining dough in the same way.

  7. 7

    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.

  8. 8

    Drink tip: dry red wine, e.g. Lemberger.

Nutrition Facts

KCAL
780 kcal
CARBS
70 g
FATS
26 g
PROTEINS
61 g