Swabian Roast Beef with Onions and Homemade Spätzle - Simple & Traditional
A hearty Swabian Roast Beef with onions and homemade Spätzle is the ultimate comfort food you simply have to treat yourself to! As a little cooking cat, I love this traditional dish because it combines the bold flavor of perfectly seared beef with a deep, savory sauce and freshly scraped Spätzle. Many are afraid to make Spätzle themselves, but I'll let you in on a secret: It's incredibly easy and tastes worlds better than anything from a store-bought package. We skip convenience products entirely and rely on fresh flour, eggs, and the best quality meat. With this recipe, this Swabian classic is guaranteed to succeed in your own kitchen. Whether for a cozy dinner or just to spoil yourself, this roast beef is quick to make and brings a real tavern feeling to your plate. Grab your apron, let's get started – meow!
Ingredients
Preparation
For the Spätzle dough, mix the flour (100 g) with the egg (1) and a pinch of salt (5 g) until a tough dough forms, and let it rest briefly.
Cut the onions (2) into fine rings and fry them in half of the butter (30 g) until golden brown and crispy, then set aside.
Season the beef steak (200 g) with salt (5 g) and sear it sharply in the remaining butter (30 g) on both sides, then let it rest in aluminum foil.
Add the beef stock (150 ml) to the same pan, loosen the browned bits, and let it simmer at medium heat until it reduces into a nice sauce.
In the meantime, press the Spätzle dough in portions through a press or with a scraper into boiling salted water until the Spätzle float to the surface.
Drain the finished Spätzle and toss them briefly in a little butter (30 g).
Arrange the steak on a plate, pour the sauce over it, and generously distribute the crispy onions (2) on top.
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