Spätzle gratin with beef cutlets and mustard cream sauce

Name: Spätzle gratin with beef cutlets and mustard cream sauce
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 250 g dried spaetzle; 7-10 Tbsp Salt; 500 g Hoof steak; 2 Onions; 6 Gherkins (glass); 3 TABLESPOONS Olive oil; 1 TABLESPOON Flour; 300 ml Beef broth (instant); 150 ml Milk; 200 g Whipped cream; 2 TABLESPOONS medium hot mustard; 7-10 Tbsp Pepper; 1/2 bunch Parsley; 75 g Gouda cheese

AUTHOR
Isreal Robertson

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

250 g dried spaetzle
7-10 Tbsp Salt
500 g Hoof steak
2 Onions
6 Gherkins (glass)
3 TABLESPOONS Olive oil
1 TABLESPOON Flour
300 ml Beef broth (instant)
150 ml Milk
200 g Whipped cream
2 TABLESPOONS medium hot mustard
7-10 Tbsp Pepper
1/2 bunch Parsley
75 g Gouda cheese

Directions

1
Prepare spaetzle in boiling salted water according to package instructions, drain. Then rinse with cold water and drain. Meanwhile wash the meat, dab dry and cut into strips.
2
Peel and finely dice the onions. Halve cucumbers lengthwise and cut into slices. Heat oil in a large, coated pan. Sauté the meat in it over a high heat while turning for about 2 minutes.
3
Add onions and cucumbers and continue frying for 1-2 minutes. Dust everything with flour, sweat briefly and deglaze with stock, milk and cream. Let simmer for 2-3 minutes. Stir in mustard and season to taste with salt and pepper.
4
Wash parsley, dab dry and pluck leaves from the stalks. Set some leaves aside for garnishing, cut the remaining leaves into strips. Fill the shredded leaves into a suitable gratin dish.
5
Mix the spaetzle with the parsley and add to the shredded meat. Grate the cheese and spread on top. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for 10-15 minutes.
6
Remove and garnish with parsley.