Summary

Ingredients

• 3 carrot (s)
• 2 onions)
• 1 stick celery
• 750 g roast beef (beef sirloin)
• salt and pepper
• 40 g clarified butter
• 200 ml water
• 1 sprig rosemary
• 1 sprig thyme
• 2 tablespoon mustard
• 200 ml beer (wheat beer or export)
• 1 tablespoon oil (cooking oil)
• 250 g spaetzle
• 5 tablespoon puree (flake puree)
• 150 g crème fraîche

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Instructions

1. Clean the carrots and cut into strips, peel and dice the onion and celery. Pepper and salt the beef sirloin. Heat the clarified butter in a roaster, fry the beef sirloin vigorously on all sides for about 8 minutes. Remove from the roasting pan, boil the roast set with 50 ml water, steam the vegetables in the frying fat for 15 minutes. Add the rest of the water, rosemary and thyme to the vegetables.
2. Brush the beef sirloin with mustard, place in the vegetables. Pour in the beer, stew in the closed pot in the oven (preheated) at 200 degrees for about 25 minutes. Bring salted water and 1 tablespoon oil to the boil in a saucepan, cook the spaetzle until al dente, drain and keep warm. At the end of the cooking time, remove the meat from the roaster, wrap it in aluminum foil and let it rest for 5-10 minutes. Thicken the sauce with the flake puree, fold in the crème fraîche, season with salt and pepper. Cut the beef sirloin into slices. Catch the meat juice, pour it into the sauce, arrange the meat with the sauce and spaetzle in an appetizing way.