Braised steaks with herb spaetzle

Name: Braised steaks with herb spaetzle
Cook time: 30 min
Total time: 30 min
Yield: 2
Ingredients: 7-10 Tbsp 2 (à 200 g) beef steaks (from the hip); 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1 Stalk of sage and oregano; 10 g clarified butter; 1 TABLESPOON Tomato paste; 1 TABLESPOON Flour; 1/4 l Vegetable broth (instant); 1/8 l dry red wine; 15 green peppercorns; 1 Onion; 100 g Carrots, leek and celery (leek); 1 TABLESPOON Schmand; 1/2 bunch Dill; 1/2 bunch Parsley; 1/2 bunch Chervil; 200 g Flour; 2 Eggs (size M); 7-10 Tbsp Salt; 1 TABLESPOON Oil; 7-10 Tbsp Oregano and sage

AUTHOR
Harley Romero

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 2

7-10 Tbsp 2 (à 200 g) beef steaks (from the hip)
7-10 Tbsp Salt
7-10 Tbsp Pepper
1 Stalk of sage and oregano
10 g clarified butter
1 TABLESPOON Tomato paste
1 TABLESPOON Flour
1/4 l Vegetable broth (instant)
1/8 l dry red wine
15 green peppercorns
1 Onion
100 g Carrots, leek and celery (leek)
1 TABLESPOON Schmand
1/2 bunch Dill
1/2 bunch Parsley
1/2 bunch Chervil
200 g Flour
2 Eggs (size M)
7-10 Tbsp Salt
1 TABLESPOON Oil
7-10 Tbsp Oregano and sage

Directions

1
Wash meat thoroughly and pat dry. Season with salt and pepper. Wash sage and oregano, dab dry, pluck the leaves from the stalks and chop. Heat clarified butter in a pan and fry the steaks well on each side. Take the meat out of the pan and put it aside.
2
Add tomato paste to the pan, mix well with the frying fat, dust with flour and sauté. Deglaze with stock and red wine, bring to the boil while stirring and season with salt and pepper. Add green pepper and herbs. Add the meat to the sauce and braise for about 10 minutes. In the meantime peel onion and cut into fine strips. Clean and wash the vegetables, cut into fine strips and cook in boiling salted water for about 2 minutes. Take the vegetables out of the water and add them to the sauce. Stir the sour cream into the sauce. For the spaetzle wash the herbs, dab dry and chop finely. Put flour, eggs, salt, oil and 200 ml water into a bowl and work into a dough with the whisk of the hand mixer.
3
Take the vegetables out of the water and add them to the sauce. Stir the sour cream into the sauce. For the spaetzle wash the herbs, dab dry and chop finely. Put flour, eggs, salt, oil and 200 ml water into a bowl and work into a dough with the whisk of the hand mixer. Add the herbs. Press the spaetzle dough through a spaetzle press into boiling salted water and let it simmer at low heat for about 2 minutes. Arrange spaetzle and steak in sauce on plates and serve garnished with oregano and sage as desired