Beef in Burgundy with Spätzle

COOK TIME
135 mins

TOTAL TIME
135 mins

Ingredients

Directions

1. 1

   Onions peel, halve and in thin strips cut. Wash the thyme and dab dry. Peel garlic and cut into slices. Pour wine over the meat. Mix in thyme, bay leaf, onions and garlic and marinate overnight. Remove meat from the marinade and drain well.

2. 2

   Cut bacon into strips, fry until crispy in a large roasting pan and remove with the help of a skimmer. Heat 1 tablespoon of oil in hot fat. Fry the meat on all sides. Add tomato paste and fry for 3-4 minutes more. Dust with salt, pepper and flour and stir again. Deglaze with the marinade, cover and cook over medium heat for about 2 hours, stirring occasionally. If the sauce gets too thick, add some water. After about 1 1/2 hours, peel the carrots and cut into cubes of about 1.5 cm. Clean, clean and quarter the mushrooms. First add the carrots to the meat, about 10 minutes later the mushrooms. Wash the parsley, dab dry and chop the leaves finely. Heat the butter in a pan and fry the spaetzle in it.

3. 3

   If the sauce gets too thick, add some water. After about 1 1/2 hours, peel the carrots and cut into cubes of about 1.5 cm. Clean, clean and quarter the mushrooms. First add the carrots to the meat, about 10 minutes later the mushrooms. Wash the parsley, dab dry and chop the leaves finely. Heat the butter in a pan and fry the spaetzle in it. Season with salt and a little nutmeg. Serve the meat with the spaetzle and sprinkle with crisp bacon and parsley

Nutrition Facts

KCAL
670 kcal

CARBS
32 g

FATS
22 g

PROTEINS
51 g