Frankfurt Braised Beef with Pumpkin Egg Spaetzle
by Editorial Staff
Summary
| Prep Time | 1 hr 40 mins |
| Total Time | 1 hr 40 mins |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
For the meat:
- 1 kg roast beef (pot roast)
- Seasoned Salt
- Thyme, rubbed
- Pepper, freshly ground
- 2 tablespoon vegetable oil
- 2 onions)
- 2 tablespoon tomato paste
- 100 ml water
- 300 ml apple cider or apple juice
- 2 tablespoon beef broth, instant
For the vegetables:
- 500 g noodles (e spaetzle)
- 400 g pumpkin meat
- 1 teaspoon vegetable oil
- 150 ml water
- 2 tablespoon beef broth, instant
- 2 apples
- 1 teaspoon butter
- Salt and pepper, freshly ground
For the sauce:
- 100 ml whipped cream
- 1 tablespoon sauce thickener, dark
- Parsley, for garnish
- Chervil, for garnish
Print Recipe
Pin Recipe Instructions
- Wash the meat, pat dry, season with salt, pepper and thyme and fry in heated oil. Peel and dice onions, add and fry as well. Pour in the tomato paste, water and apple cider / apple juice, sprinkle in the beef broth, bring to the boil and stew covered for about 90 minutes.
- Prepare spaetzle according to the instructions on the packet. Cut the pumpkin into strips, fry in heated oil, pour in water, sprinkle in the beef stock, bring to the boil and cook covered for about 5 to 10 minutes. Mix the spaetzle with the pumpkin and season with the spices to taste.
- Wash the apples, quarter them, remove the core, cut the apples into wedges and toss in the heated butter.
- Remove the roast and cut into slices. Whip the cream lightly. Thicken the meat stock with a sauce thickener, add the spices to taste, fold in the cream and arrange the sauce with the roast and the pumpkin egg spaetzle on plates. Serve with apple wedges or garnished with herbs if desired.
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