Roast beef with a spicy taste of spices, sweet sauce with raisins, jam, red wine, bread and neutral spetzle noodles - all these ingredients create the unique taste of a traditional German dish.
It is necessary
- For roast:
- Beef tenderloin - 1.5 kg,
- pitted raisins - 200 grams,
- onion - 2 pcs,
- pork fat - 1 tbsp. the spoon,
- butter - 1 tbsp. the spoon,
- cream - 250 ml.
- For the sauce:
- bread - 4 slices
- currant jam - 1 tbsp. the spoon,
- red wine - 125 ml.
- For the marinade:
- onion - 3 pcs,
- carrots - 1 pc,
- water - 500 ml,
- vinegar - 250 ml,
- salt to taste
- black peppercorns - 1 tbsp. the spoon,
- juniper berries - 1 tbsp. the spoon,
- cloves - 5 fragrant buds,
- lavrushka - 2 leaves,
- rosemary to taste.
Instructions
Step 1
Peel three onions and carrots, cut into thin slices.
Pour 500 ml of water into a saucepan and add all the ingredients for the marinade. Add chopped carrots and onions.
Bring the contents of the saucepan to a boil and cook over medium heat for five minutes. Remove from heat and let cool.
Step 2
Rinse the beef and dry it with a paper towel. Transfer the meat to a baking dish.
Pour the cooled marinade onto a dish with meat. Cover with cling film and refrigerate overnight.
Step 3
In the morning we take out the meat and let the liquid drain. We filter the liquid through a sieve.
Soak raisins in a glass of water.
Peel two onions and chop finely.
Step 4
In a large saucepan, heat one spoonful of pork fat and one spoonful of butter. Fry the meat from all sides.
Add the onion and cook over medium heat for five minutes. Stir constantly so that the onion does not burn.
Pour in one glass of marinade and cover with a lid. Cook over medium heat for two hours. In the cooking process, add liquid if necessary, often turn the meat over.
Step 5
After two hours, remove the meat from the pan.
We filter the juice released during stewing through a fine colander.
Pour the strained juice into a saucepan.
Strain the raisins and add them to the saucepan along with 250 ml of cream.
Cut off the crust from 4 slices of bread and grind the crumb, which we add to the pan.
Leave to cook over medium heat, stir frequently, the sauce should become homogeneous.
Add a teaspoon of jam to the pan. Pour in red wine. Stir and remove the sauce after two minutes.
Step 6
Beat 4 eggs and a teaspoon of salt in a cup.
Add the beaten eggs to a bowl of flour and mix.
Add butter. Add water with constant stirring. Knead the dough until smooth (the dough will turn out to be a little sticky). We fill the culinary sleeve with dough (spetzle).
Bring enough salt water to a boil in a saucepan. Pour in thin streams of dough through the culinary sleeve. Spetzles are ready as soon as they float to the surface (about 30 seconds).
Step 7
Put the Spetzle into a cup of cold water.
We heat the butter. We filter the spetzle and warm it up a little. Serve with a roast.
