This time around we’re at Zur Linde in Stuttgart for a Swabian speciality. Chef Jörg Mink reveals the secret of Swabian noodles.
Ingredients for 1 Portion
200 g beef steak
one sprig of rosemary
200 g flour
40 g Emmental Käse
Marinate the beef in oil with salt, pepper and rosemary for at least 30 minutes.
Peel the onion, cut it in half and cut into thin slices.
Heat a frying pan and fry the onion until golden-brown.
For the Spätzle:
Beat 2 eggs and add the flour. Beat it with a wooden or plastic spoon until the dough forms bubbles.
Put the dough in a Spätzle press (professionals scrape it with a board and a knife) and press into boiling water. Heat until the spätzle rise to the surface and continue cooking for an additional 30 seconds.
Remove from the pot and plunge into cold water.
Alternatively, use ready-made spätzle.
Chop half an onion into small cubes and fry in oil until it turns glassy. Add the spätzle, stir in the cheese and season with salt, pepper and nutmeg, stirring constantly, until the cheese forms strings.
Meanwhile fry the beef slices on both sides in a hot pan with some oil. Fry for around 8 minutes, turning the meat frequently. To test for medium rare - press the meat briefly. When it feels like a pumped-up bicycle tire, it's ready.
Place the meat and the cheese spätzle on a plate, pour the pan juices over the meat and garnish with the fried onion.