Cut roast beef or beef loin into 6 slices, pound thinly, cut the edges. Salt and pepper, coat with mustard and flour.
Fry in hot fat until brown on both sides, remove from the casserole, add a little butter to the casserole.
Sauté the onions until translucent and then add the porcini mushrooms, also sauté and pour soup.
Add the roast beef, cook briefly until the flour binds and add the cream. Season with parsley, salt and pepper and serve.
For the dumplings, mix flour, egg, egg yolk, sour cream, spinach, nutmeg and salt to a smooth dough. Press into boiling salted water with a spaetzle press.
Boil once, strain, rinse while hot, drain and toss in hot butter. Cook in salted water for 3 minutes.
Preparation Tip:
Rostbraten is mostly prepared in a steamed manner. However, I like to use a well-seasoned Beiried from my Limousin cattle from the Waldviertel, fry it only briefly in olive oil on both sides and then let it draw slowly. Before preparing, I parry the piece of meat very well to cut away any fat parts that will not be cooked through.
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