Beef antricot with fried onions and spätzle with cabbage

I browned the spotzle in hot oil until they turned golden, acquiring a crispy texture and a delicious aroma. After browning, I set them aside to rest, in order to preserve their flavor. In the same pan, I added finely chopped onion, which began to sizzle pleasantly upon contact with the warm oil. The aroma of the fried onion perfectly blended with that of the diced bacon, which I cut into small cubes for even browning. I stirred constantly, allowing the ingredients to sauté together until the onion became translucent and the bacon released all its flavorful fat. After achieving a remarkable base, I added the sauerkraut, cut into thin strips. I mixed everything well, ensuring that the cabbage absorbed the flavors of the onion and bacon. The sauerkraut brings a tangy note that perfectly contrasts with the rich taste of the bacon and the sweetness of the onion. I let the mixture simmer on low heat so that all the flavors could combine harmoniously. After a few minutes, I added a little water so that the cabbage could cook gently and soften well. While the cabbage was cooking, I returned to the spotzle. I added them to the pan over the cabbage mixture and gently stirred everything to avoid breaking the pasta's shape. I let them combine on low heat for a few minutes, allowing the spotzle to absorb the rich aroma of the dish. I seasoned with salt and pepper to taste, but I was careful not to overdo it, considering that the bacon and sauerkraut already have a salty content. Finally, I sprinkled some fresh herbs on top, such as parsley or dill, to add a touch of freshness. The dish is now ready to be served, and the combination of textures and flavors promises an unforgettable culinary experience. I chose to serve it warm, alongside a fresh green salad, so that the contrast between the warmth of the dish and the coolness of the salad would be perfect. This recipe is not just a simple dish, but a true celebration of traditional flavors, full of memories and savor.

Preparation

I browned the spotzle in oil until they turned golden and set them aside. Then I sautéed the onion together with the bacon. I then added the sliced pickled cabbage. I added salt, a pinch of sugar, and pepper, and let the flavors mingle for a bit. I added the spotzle and let it cook for about 5 more minutes. I set it aside and focused on the meat. We seasoned it with salt, pepper, and chili the night before, and now we just fried it, also in the wok. I browned the 4 sliced onions in butter or oil, then placed the spotzle with cabbage and meat on a warmed plate and poured the browned onion on top. Recipe proposed by: Crisa78. It is served hot, sprinkled with parsley.

Ingredients

• Ingredients for 4 servings: 4 pieces of roast beef (we used ribeye) 4 onions cut into thin strips 1 tablespoon oil for spätzle with cabbage: 80g finely chopped onion 80g lean ham (we used smoked bacon
• pasta or noodles (for spätzle
• I used 250g flour
• salt
• and 2 eggs
• I kneaded a dough from which I cut strips (they didnt turn out exactly as they should
• but since it was my first time making them
• I hope to have learned something and do better next time) you can buy them ready
• made if you find them.

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