Beer Meat with Knöpfli

Beer beef:

Cut the beef into 2×2 cm cubes, place in an appropriate container, pour beef broth and Wernesgrüner Pils. Add peppercorns, bay leaves, thyme sprigs and garlic and leave covered in the refrigerator for 24 hours.

Pour the meat cubes into a sieve, collect the marinade liquid and drain the meat, season with salt and pepper. Fry the meat cubes in hot clarified butter, add the onion strips and steam at low temperature with the lid closed. Boil the resulting gravy, season with salt and pepper. Fill with the marinade liquid and stew leisurely for 1 hour with the lid closed. Clean the mushrooms and roast them in hot clarified butter until golden brown, season with salt and pepper, add the parsley and form as a garnish to the goulash.

Knöpfli:

Make a dough with egg yolks, eggs, water, flour, chives, 10 g parsley and melted butter. Press the dough through a sieve with 5 mm holes or a spaetzle slicer into lightly boiling salted water. The dumplings are done when they float on the surface. Take them out, cool them on the spot and drain them on a dish. Foam 80 g butter in a frying pan, heat the Knöpfli in it and season with salt, pepper and a pinch of nutmeg.

Finally, stir in the remaining chopped parsley.

Our tip: Fresh chives are clearly aromatic

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