Roast beef with a spicy taste of spices, sweet sauce with raisins, jam, red wine, bread and neutral spcelet noodles - all these ingredients create a unique taste of a traditional German dish.
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You will need
- For roast:
- Beef tenderloin - 1, 5 kg,
- seedless raisins - 200 grams,
- onion - 2 pcs.,
- pork fat - 1 tbsp. a spoon,
- butter - 1 tbsp. a spoon,
- cream - 250 ml.
- For the sauce:
- bread - 4 slices,
- currant jam - 1 tbsp. a spoon,
- red wine - 125 ml.
- For marinade:
- onion - 3 pcs.,
- carrots - 1 pc.
- water - 500 ml
- vinegar - 250 ml
- salt to taste
- black pepper peas - 1 tbsp. a spoon,
- juniper berries - 1 tbsp. a spoon,
- cloves - 5 fragrant buds,
- Lavrushka - 2 leaves,
- rosemary to taste.
Instruction manual
1
We clean three onions and carrots, cut into thin circles.
Pour 500 ml of water into the pan and add all the ingredients for the marinade. Add chopped carrots and onions.
Bring the contents of the pan to a boil and cook over medium heat for five minutes. Remove from heat and let cool.
2
We wash the beef and dry it with a paper towel. We shift the meat into a baking dish.
Pour the cooled marinade into a dish with meat. Cover with cling film and put in the refrigerator for the night.
3
In the morning we take out the meat and let the liquid drain. Filter the liquid through a sieve.
Soak raisins in a glass of water.
We peel two onions and finely chop.
4
In a voluminous pan, heat one tablespoon of pork fat and one tablespoon of butter. Fry meat from all sides.
Add the onion and cook over medium heat for five minutes. Constantly mix so that the onion does not burn.
Pour in one glass of marinade and cover. Cook over medium heat for two hours. In the process of cooking, if necessary, add liquid, often turn the meat over.
5
Two hours later, remove the meat from the pan.
We filter the juice released during the quenching through a small colander.
Pour the filtered juice into the pan.
Strain the raisins and add it to the pan along with 250 ml of cream.
Cut the crust of 4 slices of bread and grind the crumb, which we add to the pan.
We leave to cook over medium heat, stir often, the sauce should become homogeneous.
Add a teaspoon of jam to the pan. Pour red wine. Mix and remove the sauce in two minutes.
6
Beat 4 eggs and a teaspoon of salt in a cup.
In a bowl with flour, add beaten eggs and mix.
Add the butter. With constant stirring, add water. Knead the dough until smooth (the dough will turn out a little sticky). We fill the culinary sleeve with dough (shtetsle).
Bring a sufficient amount of salt water to a boil in a saucepan. Pour thin streams of dough through the cooking sleeve. Spetsle ready as soon as they surface (approximately 30 seconds).
7
We put the spetsle into a cup with cold water.
Heat the butter. We filter the shtzple and warm it up a little. Serve to the roast.