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
Steaks
Sauce
How it's done
Spätzli
Combine the flours, saffron and salt and create a well in the centre. Mix the milk & water with the eggs, gradually pour into the well while stirring, mix together. Beat until the dough turns glossy and starts to bubble. Cover and leave to stand for approx. 30 mins. Using a pastry scraper, spread the dough in batches onto a wet chopping board. Scrape off long, thin strips of dough and drop them straight into the boiling salted water. Keep dipping the pastry scraper into the boiling water so that the dough doesn't stick to it. Cook the Spätzli until they float to the surface. Remove the Spätzli with a slotted spoon and drain. Set aside the water.
Steaks
Heat the clarified butter in a frying pan, fry the steaks on both sides over a medium heat for approx. 4 mins. each side, remove from the pan, season and keep warm. Wipe the cooking fat from the pan.
Sauce
Heat the butter in the same pan and sauté the shallot. Add the morels and continue to cook, pour in the wine and stock, reduce a little. Add the cream, bring to the boil, season.
| Serve with: | Broccoli. |
|---|---|
| Serve: | Reheat the Spätzli in the reserved water, drain. Serve with the steaks and the sauce. |
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