Beiried with Sparrows – Vincent Klink

Pat the meat slices flat. Score the upper fat edge a little bit in centimeter intervals, season with pepper and season with salt. Heat a large frying pan and fry the beef slices with a little bit of oil on both sides. Pull the meat out of the frying pan and set aside.

Brown the onions in the same frying pan with the drippings and a little oil, then season with salt, remove from the frying pan and place on the slices of meat. Immediately put the still hot pan back on the fire and extinguish with the red wine, liquefy the butter in wine. Heat the slices of meat in the frying pan, the tops should not come into contact with the sauce. Reduce the stock for one to two minutes, so that a short, creamy sauce is obtained.

Dressing.

To prepare the sparrows, place the flour in baking dish, make a dent in the center of the mound of flour. Wrap the eggs and add a touch of salt. Mix everything with a wooden spoon and beat until a smooth dough is formed. Cover the dough bowl with plastic wrap and let the dough rest for half an hour. Meanwhile, bring a large saucepan of salted water to a boil. Briefly dip a spaetzle board into boiling tap water, spread about 2 tablespoons of dough on it. First spread the dough evenly with a really moistened dough scraper and then make narrow

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