Roast Beef with Onions and Potato Noodles

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.