Onion roast with spaetzle
Time
Total preparation time: 45 min.
Onion roast is the classic Sunday meal for the Swabians. For you in a fast and in an extended version.
For this one needs (for 2 persons)
- 2 beef fillets (250 g each)
- 2 onions
- 500 g spaetzle from the supermarket (to prepare according to package information)
For the spaetzle dough:
- 250 g flour
- 2 eggs
- 4 egg yolks
- salt
- 120-140 g butter
- 1/4 l of water
- Who likes it finer - add about 80 parsley (chopped)
- 40 g of butter lard
preparation
First:
Put the flour in a large bowl and press in a hollow in the middle. The eggs and yolk are now coming into this hollow. The butter should be added in small pieces, so that the kneading of the dough is not too difficult. Now you add the water, the parsley and a pinch of salt. Now knead the ingredients until a sticky dough is formed.
Now put the dough in a spaetzle press and simmer in boiling salted water. The finished Spaetzle swim at the water surface and should immediately be placed on a paper towel (drain). The process is repeated until the dough is used up.
TIP: If you do not have a spaetzle press, you can also use a large grater and a cup. Fill the cup with dough, press upside down on the grater and rub the dough into the water.
When the spaetzle has drained well, sauté it in buttered lard briefly in the pan (about 1-2 minutes).
Secondly:
The onions are cut into half rings and fried in the pan with oil until dark. TIP: go fastest with a good pinch of salt
Third:
Put the beef in a hot pan with oil and sauté to taste. TIP: If you want to have your fillet fry for about 3 minutes on each side - if you want to have his fillet medium fry for about 2 minutes on each side - who wants it raw and bloody only 1 minute per side sear. Anyone who is unsure can perform the "thumb test" and is thus on the safe side. To do this, press the tip of the thumb on the fillet. If the thumb gives way at the back it is through, if it gives in the middle it is medium and at the top it is still almost raw.
Serve the plate with the meat, onions and spaetzle. If you want to put some more color into the game, you should give some chopped parsley over the dish.
TIP: Excess spaetzle with a cream sauce taste good even one day later.
