Steak in a creamy sauce with Spätzli and beans

Total time: 1hr 20m
Preparation Time: 50m

For 4 people

Nutritional Information

Contains 967 Kcal, 53g Protein, 66g Carbohydrates, 51g Fat


  • Spätzli
  • 200 g white flour
  • 100 g flour for making dumplings
  • 0.75 tsp salt
  • 1.5 dl milk water (1/2 milk, 1/2 water)
  • 3 fresh eggs
  • salted water, boiling
  • Beans
  • 2 garlic clove
  • 1 tbsp butter
  • 500 g green beans
  • 1 dl water
  • a little salt or Aromat
  • Steak in a creamy sauce
  • 0.5 tsp paprika
  • 8 veal steaks (e.g. flank, topside, approx. 80 g each)
  • 1 tsp salt
  • a little pepper
  • clarified butter for frying
  • 1 dl vegetable bouillon
  • a little white flour
  • 1 onions
  • 4 dl full cream
  • salt and pepper to taste

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  • Spätzli

    Mix the flour, semolina and salt in a bowl, make a well in the middle. Combine the milk, water and eggs, gradually pour into the well while stirring, mix everything together and beat until the dough starts to bubble. Cover and leave to stand at room temperature for approx. 30 mins. In batches, spread the dough onto a wet chopping board using a spatula. Scrape off long, thin strips of dough and drop them straight into the boiling salted water. As soon as the Spätzli float to the surface, remove with a slotted spoon and keep warm.
  • Beans

    Chop the garlic and sauté in the butter. Add the beans and cook for approx. 3 mins. Pour in the water, bring to the boil, cover and simmer for approx. 20 mins. Season with salt/Aromat before serving.
  • Steak in a creamy sauce

    Season the steaks and dust with a little flour. Heat the clarified butter in a frying pan and fry the steaks in batches for approx. 1 1/2 mins. on each side, remove from the pan. Chop the onion, sauté in a little clarified butter in the same pan. Pour in the stock, reduce to 2 tbsp. Add the cream, reduce to approx. 300 ml over a low heat, stirring occasionally until the sauce is thick and creamy, season the sauce. Place the steaks in the sauce, heat gently, serve with the beans and Spätzli.

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