Styrian Root Roast with Horseradish and Wholemeal Spaetzle

For Styrian roast beef with horseradish and wholemeal spaetzle, first cut the beef in half (110 g each) and pound lightly.

Season with salt, pepper and mustard and fry in oil. Remove from the pan and fry with finely chopped onion. Tomatoize and deglaze with red wine. Pour in beef broth, add bay leaf and thyme and cook briefly with root vegetables cut into strips. Add the meat and steam briefly (without boiling for about 3 minutes).

For the whole wheat spaetzle, mix egg, milk, whole wheat flour, salt and nutmeg to a smooth dough and grate spaetzle with in salted water, then quench in cold water.

Arrange the meat on a plate, add the roots on top and finish with plenty of freshly grated horseradish and spaetzle tossed in butter.

Serve Styrian roast beef with horseradish and wholemeal spaetzle.

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