Schlagwort: beef

Recette Allemande · Recette en Anglais

Gaisburger Marsch (EN)

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Gaisburger Marsch is a traditional Swabian stew made from hearty beef broth with boiled beef or soup meat, spaetzle and potatoes. Topped with roasted onions, it combines hearty flavor with simple preparation. The name is derived from an anecdote from Gaisburg near Stuttgart, according to which hungry soldiers marched to a certain restaurant to eat this dish.

Gaisburger Marsch

Ingredients (5 people) :

  • 1 kg beef slices
  • 3 marrow bones
  • 1 small bunch of parsley
  • 3 carrots
  • 1 small piece of celeriac
  • 1 leek
  • 2 large onions
  • 200 ml mineral water
  • 500 g flour
  • 5 large eggs
  • Per 100 g / 100 ml : 187 kcal

Preparation :

Total time required : 45 minutes

Here is the recipe in the same style, replaced by the recipe for Gaisburger Marsch from the Chef link:

Rinse the beef leg slices and marrow bones under cold water.

Peel the onions, carrots and celeriac. Cut the carrots into slices and the celeriac into cubes. Finely dice one onion and leave the other whole.

Heat a large pan with a little oil and fry the diced onion until translucent.

Add the slices of beef leg and marrow bones to the pan, fill with water and bring to the boil. Skim off the resulting foam with a ladle.

Now add the whole onions, carrots, celery, peppercorns and a pinch of salt. Leave the

Recette Allemande · Recette en Anglais

Zwiebelrostbraten (EN)

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Zwiebelrostbraten is a traditional German dish, particularly popular in Austria and Germany. It consists mainly of roast beef slices, often from tender cuts like sirloin, served with a rich sauce made of caramelized onions, beef broth, and red wine. The dish is commonly accompanied by mashed potatoes, green vegetables, or roasted potatoes.

Ingredients (4 personnes) :

  • 600g of beef
  • 2 to 3 large onions
  • Butter or oil
  • 250 ml beef broth
  • 100ml red wine
  • 1 to 2 tablespoons balsamic vinegar or red wine vinegar
  • Thyme
  • 1 or 2 leaves bay leaf
  • Salt and pepper
  • Flour
  • Crème fraîche

Preparation :

Total time: 1 hour

Prepare the onions:
Heat some butter or oil in a pan over medium heat. Add the thinly sliced onions and cook them slowly, stirring occasionally, until they are golden brown and caramelized. This process can take about 15-20 minutes. Once done, set the onions aside.

Cook the beef:
In the same pan, increase the heat and sear the beef on both sides until it is nicely browned (about 3-4 minutes per side, depending on your preferred level of doneness). Once seared, reduce the heat to medium and continue cooking the beef to your desired level (around 5-7 minutes more for medium, or longer for well-done).

Prepare the sauce:
Once the beef is cooked, remove it from the pan and set it aside to rest. Deglaze the pan by adding the red wine, scraping up any bits stuck to the bottom of the pan. Add the beef broth, balsamic vinegar (if using), thyme, and bay leaf. Bring the sauce to a simmer and let it cook for about 10 minutes to reduce slightly and allow the flavors to meld.

Thicken the sauce (optional):
If you’d like a thicker sauce, you can add a little flour or cornstarch. Mix the flour with a bit of water to make a slurry, and stir it into the sauce. Cook for another 2-3 minutes to thicken the sauce to your liking.

Finish the sauce:
If desired, add some crème fraîche for a richer, creamier sauce. Season the sauce with salt and pepper to taste.

Serve:
Slice the rested beef into thin slices and arrange it on plates. Spoon the sauce over the beef, and top with the caramelized onions. Serve with your choice of side dishes, such as mashed potatoes, steamed vegetables, or fries.

Ustensiles :

  • Large frying pan
  • Sharp knife
  • Cutting board
  • Wooden spoon or spatula
  • Tongs or meat fork
  • Small bowl
  • Measuring cups and spoons
  • Saucepan (optional)
  • Plate or serving dish