Austrian Style Beer Braised Beef with Spaetzle
Ingredients
- For the meat
- 1 kilogram Beef
- 2 onions
- 5 fresh garlic cloves
- 2 Tbsps vegetable oil
- 1 Tbsp Pastry flour
- 250 milliliters light beer
- 200 milliliters Beef broth
- 1 stem parsley
- 1 pc Lemon peel
- 2 Tbsps freshly chopped parsley
- 1 Tbsp Lemon peel
- salt (and)
- freshly ground peppers
- For the spaetzle
- 400 grams Pastry flour
- 4 eggs
- salt
- Nutmeg
- 2 Tbsps butter
Preparation steps
For the meat, rinse the meat and pat dry. Peel the onions and dice. Peel the garlic and cut into slices. Sear the meat on all sides in hot oil. Add the onions and garlic. Sprinkle with the flour and pour in the beer. Pour in the broth, add the parsley and lemon zest, cover and simmer for about 1.5 hours over low heat. Stir occasionally and add more broth as needed.
For the spaetzle, combine the flour, eggs, 1 teaspoon salt, nutmeg, and about 100 ml (approximately 1/2 cup) of water. Knead well, then set aside for about 15 minutes. In a large pot bring salted water to a boil. Place a spaetzle maker on rim of the pot and fill with a portion of dough. Move the slider slowly and smoothly back and forth, so that the noodles fall into the boiling salted water.
Cook the noodles in portions for two to three minutes, until they float. Remove with a slotted spoon, rinse and drain. Just before serving, swirl in a pan with melted butter.
Add the parsley and the lemon zest to the meat and season with salt and pepper. Slice and arrange the meat on plates and serve with the noodles.
