Roast Beef with Onions and Potato Noodles
Ingredients
- Ingredients
- 4 slices Roast beef
- 2 large onions
- 2 Tbsps Pastry flour
- salt
- peppers
- 2 Tbsps vegetable oil
- 3 Tbsps butter
- ⅛ l Beef broth
- 4 carrots
- 400 grams Celery
- 800 grams floury potatoes
- 2 eggs
- 150 grams Pastry flour
- salt
- freshly ground peppers
- Nutmeg
- 2 Tbsps clarified butter
Preparation steps
Peel carrots and celery, cut into matchsticks. Blanch in boiling salted water for about 2 minutes. Drain well.
Rinse and pat dry meat. Flatten, if necessary, and score fat edges. Season with salt and pepper and coat with 2 tablespoons of flour. Peel onions and cut into uniform thin rings. Heat oil in a pan and cook meat slices for about 4 minutes per side. In another pan, heat 2 tablespoons of butter and cook onion rings until golden. Remove meat from the pan and deglaze pan with broth, add a little butter and whisk well. Arrange meat on plates and drizzle with sauce, garnish with onions.
Heat remaining butter in a pan and heat through carrots and celery, arrange next to meat. If desired, serve with potato noodles.
For the noodles: scrub potatoes and cook in salted water for about 30 minutes. Drain and peel, press through a ricer while still hot. Cool. Add eggs and flour and knead to a smooth dough, season with nutmeg, salt and pepper. With floured hands, shape into finger-thick noodles about 5 cm (approximately 2 inches) long with pointed ends.
Cook potato noodles in boiling salted water for about 2 minutes, drain and briefly rinse in cold water, drain well. Heat butter in a pan and cook noodles until golden brown on all sides.
