Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
Spätzli
Beans
Steak in a creamy sauce
How it's done
Spätzli
Mix the flour, semolina and salt in a bowl, make a well in the middle. Combine the milk, water and eggs, gradually pour into the well while stirring, mix everything together and beat until the dough starts to bubble. Cover and leave to stand at room temperature for approx. 30 mins.
In batches, spread the dough onto a wet chopping board using a spatula. Scrape off long, thin strips of dough and drop them straight into the boiling salted water. As soon as the Spätzli float to the surface, remove with a slotted spoon and keep warm.
Beans
Chop the garlic and sauté in the butter. Add the beans and cook for approx. 3 mins. Pour in the water, bring to the boil, cover and simmer for approx. 20 mins. Season with salt/Aromat before serving.
Steak in a creamy sauce
Season the steaks and dust with a little flour. Heat the clarified butter in a frying pan and fry the steaks in batches for approx. 1 1/2 mins. on each side, remove from the pan. Chop the onion, sauté in a little clarified butter in the same pan. Pour in the stock, reduce to 2 tbsp. Add the cream, reduce to approx. 300 ml over a low heat, stirring occasionally until the sauce is thick and creamy, season the sauce. Place the steaks in the sauce, heat gently, serve with the beans and Spätzli.
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