for 4 person

Spätzli

200 g	white flour
100 g	flour for making dumplings
¾ tsp	salt
1 ½ dl	milk water (1/2 milk, 1/2 water)
3	fresh eggs
	salted water, boiling

Beans

2	garlic cloves
1 tbsp	butter
500 g	green beans
1 dl	water
a little	salt or Aromat

Steak in a creamy sauce

8	veal steak (e.g. flank, topside, approx. 80 g each)
½ tsp	paprika
1 tsp	salt
a little	pepper
a little	white flour
	clarified butter for frying
1	onion
1 dl	vegetable bouillon
4 dl	full cream
	salt and pepper to taste

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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