Spätzle balls with beef ragout

Ingredients

Directions

1. 1

   Peel and finely dice 1 onion. Peel and finely chop the garlic. Dab meat dry, cut into 4 equal pieces, season with salt and pepper. Turn meat in 2 tablespoons of flour. Heat 2 tablespoons of oil in a frying pan and fry the meat for approx. 3 minutes, turning the meat well. Take out. Add 2 tbsp. oil to the hot frying fat. Fry onion and garlic over medium heat for about 2 minutes. Deglaze with wine, bring to the boil and boil down to about half of its original volume. Add stock, tomatoes, bay leaf, tomato paste and sugar. Put the meat into the roaster, close the lid and braise in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: see manufacturer) for approx. 2 hours. Turn meat over after approx. 1 hour.

2. 2

   In the meantime, prepare the spaetzle in boiling salted water according to the instructions on the packet. Peel and finely dice 1 onion. Wash parsley, shake dry, pluck off leaves and chop except for a few leaves for garnishing. Grate cheese finely. Steam onion in a small pan with butter for about 2 minutes. Drain the spaetzle, drain well, mix with cheese, 3-4 tbsp. flour, chopped parsley, eggs and onion in a large bowl and shape firmly into balls the size of golf balls. Place the balls on a baking tray lined with baking paper. Remove the roaster with the cooked meat from the oven. Increase the oven temperature to (electric cooker: 225 °C/ circulating air: 200 °C/ gas: see manufacturer) and bake the spaetzle balls in the oven for approx. 20 minutes until golden brown.

3. 3

   In the meantime, remove the meat from the sauce and tear it up with the help of 2 forks. Put meat back into the roaster, season with salt and pepper and keep warm on the stove at low heat. Arrange beef ragout with spaetzle balls and garnish with the remaining parsley.