Ingredients:
2 lb boneless beef roast (chuck or round)
1 onion, diced
2 cloves of garlic, minced
1 cup beef broth
1 cup red wine
2 tbsp tomato paste
1 tbsp flour
1 tbsp vegetable oil
Salt and pepper to taste
1/4 tsp thyme
1/4 tsp marjoram
2 bay leaves
1/4 cup chopped fresh parsley for garnish
Instructions:
Heat the vegetable oil in a large pot or Dutch oven over medium-high heat.
Season the beef with salt and pepper on both sides.
Add the beef to the pot and brown on all sides, about 5-7 minutes.
Remove the beef from the pot and set it aside.
Add the diced onion and minced garlic to the pot and sauté until softened, about 3-5 minutes.
Stir in the flour and cook for 2-3 minutes.
Add the beef broth, red wine, tomato paste, thyme, marjoram, and bay leaves to the pot.
Bring the mixture to a boil, then reduce the heat to low.
Return the beef to the pot and cover.
Simmer for about 2-3 hours, or until the beef is tender.
Remove the beef from the pot and let it rest for 10 minutes.
Discard the bay leaves and skim off any excess fat from the sauce.
Slice the beef against the grain and serve it with the gravy and creamy spaetzle, garnished with chopped parsley.
Creamy Spaetzle
Ingredients:
2 cups all-purpose flour
1 tsp salt
1/4 tsp nutmeg
3 large eggs
1/2 cup milk
2 tbsp butter
2 tbsp chopped parsley (optional)
Instructions:
In a large mixing bowl, whisk together the flour, salt, and nutmeg.
In another bowl, beat the eggs and milk together.
Slowly add the egg and milk mixture to the flour mixture, stirring until a smooth dough forms.
Bring a large pot of salted water to a boil.
Using a spaetzle press or a colander, press the dough through the holes into the boiling water.
Cook the spaetzle for 2-3 minutes, or until they float to the surface.
Drain the spaetzle and toss them with the butter and parsley if using.
(nutritional information)
Calories: 787 kcal
Fat: 48g
Saturated Fat: 20g
Cholesterol: 252mg
Carbohydrates: 41g
Protein: 60g
Sodium: 998mg
Note: The serving size is for 4 people.