This recipe for a classic Swabian meal comes to us from Stuttgart chef Jörg Mink.Ingredients per portion
200 g beef sirloin2 onions
A sprig of rosemaryNutmeg
200g flour40 g Emmental cheese
Method:Marinate the beef in oil, salt, pepper and rosemary for at least half an hour.
Peel one onion, cut it in half and cut into thin slices. Gently fry the onions until golden brown.Spätzle:
Beat the 2 eggs together and then add the flour. Stir with a wooden or plastic spoon until air bubbles start to appear in the dough. Fill the spätzle press with dough (or for professionals scrap the dough from a board) and press into boiling water. Cook until the spätzle float to the top and then wait for another half a minute. Remove from the pan and douse with cold water.Readymade spätzle can also be used.
Then finely chop half an onion and fry in a pan until glazed. Add the spätzle, then mix in the cheese and season with salt, pepper and nutmeg, stirring constantly until the cheese becomes stringy.In the meantime, fry the beef on a high heat with a little oil (for about eight minutes, turning constantly!). To check that it's medium done, press on it briefly, if the meat feels like a pumped up bicycle tire, it's ready.
Serve the meat and the cheese spätzle on a plate, pouring the oil and juices from the frying pan over the meat and arranging the onions on top of it.