Roast beef with onions

Name: Roast beef with onions
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 600 g Carrots; 375 g Onions; 7-10 Tbsp Salt; 1 package (400 g) fresh egg spaetzle; 1 collar Parsley; 50 g Butter; 4 discs Hoof or rump steaks (180-200 g each); 2-3 TABLESPOONS Oil; 7-10 Tbsp Pepper; 2-3 TABLESPOONS fine juice with fried food, onion; 1-2 TABLESPOONS dark sauce thickener

AUTHOR
Andrew Gay

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

600 g Carrots
375 g Onions
7-10 Tbsp Salt
1 package (400 g) fresh egg spaetzle
1 collar Parsley
50 g Butter
4 discs Hoof or rump steaks (180-200 g each)
2-3 TABLESPOONS Oil
7-10 Tbsp Pepper
2-3 TABLESPOONS fine juice with fried food, onion
1-2 TABLESPOONS dark sauce thickener

Directions

1
Peel, wash and cut the carrots into thick slices. Peel onions and cut into rings. Cook carrots in little boiling salted water for 8-10 minutes. Put spaetzle in plenty of boiling salted water and cook for about 2 minutes until they float on top. Pour onto a sieve and drain. Wash parsley, dab dry and chop except for a little bit for garnishing.
2
Drain the carrot water and toss the carrots in the pot with 15 g butter and parsley. Keep warm. Tap the steaks slightly flat and cut the edges slightly. Heat the oil in a large pan and fry the meat on each side for 1 1/2-2 minutes. Season with salt and pepper and remove. Wrap the roast in aluminium foil. Add onion rings to the hot frying fat and fry until golden brown. Finally add 10 g butter, season with salt and pepper and take out half of the onions. Deglaze remaining onions with 3/8 litres of water and stir in the fine juice. Bring to the boil and simmer for about 1 minute. Add the sauce thickener while stirring and bring to the boil again briefly.
3
Wrap the roast in aluminium foil. Add onion rings to the hot frying fat and fry until golden brown. Finally add 10 g butter, season with salt and pepper and take out half of the onions. Deglaze remaining onions with 3/8 litres of water and stir in the fine juice. Bring to the boil and simmer for about 1 minute. Add the sauce thickener while stirring and bring to the boil again briefly. Season sauce with salt and pepper. Heat the remaining butter in another pan and fry the spaetzle in it. Arrange carrot vegetables and roast beef on a plate and pour the onion sauce over the meat. Sprinkle with remaining onion rings and serve garnished with parsley. Spätzle extra
4
Season sauce with salt and pepper. Heat the remaining butter in another pan and fry the spaetzle in it. Arrange carrot vegetables and roast beef on a plate and pour the onion sauce over the meat. Sprinkle with remaining onion rings and serve garnished with parsley. Spätzle extra