Greetings, Servus and Hallo,
welcome to the new episode of `Kraut recipes´ our traditional German food series. This time it is all about the famous `Zwiebelrostbraten with Käsespätzle´ which is a steak recipe with noodles from the south of Germany and also well known in Vienna Austria. Käsespätzle are homemade noodles with cheese called `Bergkäse´! Very delicious and one of my fathers and mine favorite dishes.
You need a good piece of beef, onions, flour and cheese. Very simple ingredients but simple recipes are often the best ones.
Here you get a list what you need for 3 portions:
- 2 delicious steaks
- 2 onions
- 200 g flour
- 2 eggs
- 200 g cheese
- salad fits great
Set up a pot with 1-2 inches oil to fry the onions. A big pot with cooking water for the noodles and a pan for the steak. Cut the onions into half and cut 3 half onions into thin half slices. Dust the slices with flour and fry them till they are gold and crunchy. If they are done let them rest on a plate with some kitchen paper.
Meanwhile it is time to make the dough. Give flour, eggs, nutmeg, salt and 50 ml of water into a mixing bowl and whip them till bubbles appear on the surface. Let the dough rest for 10 minutes.
Now it is time to fry your steaks in a metal pan. Hot and short on each side. Let the steaks rest wrapped in aluminium foil in the oven at 160 degree Fahrenheit until they are done the way you prefer. Take the pan and add the last half onion chopped very fine. Add a spoon of flour and deglaze with soup, water and/or beer. Just make a nice gravy for your `Zwiebelrostbraten´!
Get back to your noodle dough and make the `Käsespätzle´. You can use different methods. We use a special slice called `Spätzlehobel´. But a potato ricer will do the job very well too. The noodles take 1-2 minutes. Skim and mix them with the cheese.
Now it is time to serve. As always a beer fits perfectly! But enjoy your Rostbraten the way you want! 😉