Allgäu onion roast beef with cheese spaetzle

Kelli Murphy
5 1
45 mins
45 mins


Servings: 4
  • 250 g Flour
  • 3 Eggs (size M)
  • 7-10 Tbsp Salt
  • 20 g Butter or margarine
  • 200 g Allgäu Emmental cheese
  • 7-10 Tbsp Pepper
  • 4 medium-sized onions
  • 600 g Fillet of beef
  • 20 g Butter or margarine
  • 7-10 Tbsp Salt
  • 7-10 Tbsp Pepper
  • 2 TABLESPOONS Gravy (Instant)


  1. 1

    For the cheese` spaetzle, mix flour, eggs, 1 teaspoon salt and 4-6 tablespoons water to a smooth dough. Let it rest a little. Spread some dough on a spaetzle board and scrape spaetzle directly into the boiling salt water with a spaetzle scraper or a long thin knife. When the spaetzle are floating on top, remove them with a skimmer, quench them and let them drip off. Peel onions and cut them into thin rings. Cut the meat into 8 slices and beat flat. Heat 10 g fat in a pan and fry the onion rings in it until golden brown. Remove and keep warm. Heat the remaining fat and fry the meat in it on both sides for about 1 minute. Season with salt and pepper. Remove the meat and deglaze the fat with 1/8 litre of water. Add gravy and boil up while stirring. Heat the fat in a pot and swivel the spaetzle in it. Coarsely grate the cheese and pour over the spaetzle. Stir well and season with pepper. Arrange spaetzle and meat with the sauce and onion rings on plates

  2. 2

    Per portion 3100 kJ/ 740 kcal

  3. 3

    E 59 g/ F 35 g/ KH 49 g

Nutrition Facts

740 kcal
49 g
35 g
59 g

Categories & Tags

Main DishesMeatBeef