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Ingredients (2 servings)
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280 g Rinderbackerl sous-vide
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300 g Topfenspätzle
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1 Packung Bio-Butter
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Salz, Pfeffer
Preparation
- Remove the beef cheeks along with the meat juices from the packaging and gently heat them in a pot over medium heat.
- Melt a large spoonful of the butter in a pan and fry the quark spaetzle until golden brown all over.
- Season the spaetzle generously with salt and freshly ground pepper.
- Arrange the tender meat on two plates, add the hot spaetzle and pour the warm meat juices over everything.
