Chanterelle broth with beef

Name: Chanterelle broth with beef
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 200 g Chanterelles; 250 g Rump steak without fat edge; 2 TABLESPOONS Oil; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 100 g Spätzle; 1 l Beef broth (from the glass); 2 Bay leaves; 4 Juniper berries; 1/2 bunch flat leaf parsley

AUTHOR
Bill Macdonald

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

200 g Chanterelles
250 g Rump steak without fat edge
2 TABLESPOONS Oil
7-10 Tbsp Salt
7-10 Tbsp Pepper
100 g Spätzle
1 l Beef broth (from the glass)
2 Bay leaves
4 Juniper berries
1/2 bunch flat leaf parsley

Directions

1
Rinse and thoroughly clean the chanterelles. Fry the meat on both sides for 2-3 minutes in hot oil, remove from the pan and season with salt and pepper. Put the chanterelles in the pan and fry them for 5-8 minutes, season with salt and pepper and remove from the pan with a skimmer.
2
Cook the spaetzle in boiling salted water for 10-12 minutes. Simmer beef stock with laurel and juniper for about 10 minutes. Cut meat into thin strips. Drain noodles. Remove juniper and bay leaf from the stock.
3
Bring the stock with the pasta and chanterelles to the boil, season with salt and pepper. Wash parsley and cut into thin strips. Divide meat slices on 4 plates, pour hot soup over them and sprinkle with parsley.