Swabian Roast Beef with Sparrows

Preparation sparrows: Put flour in a bowl and in the middle of the flour beat the eggs and mix.Meanwhile, work the dough with mixer until smooth.Now it is advantageous to rest the dough in plastic wrap for about half an hour. Shape two tablespoons of dough on a spaetzle board and scrape with a scraper in thin strips into a saucepan of boiling hot salted water (or simplify the whole with a pasta press).When sparrows float to the top- skim, rinse and sauté in a pan with butter.

Fry: pound the meat slices until they are about 1 cm thick, season with salt and pepper, fry both sides of the meat in a hot frying pan with a lot of oil and then put aside. Add meat and extinguish with red wine, add butter. Make stock until it is creamy.

Put the meat on a plate and put the onions on top, add the sparrows and taste!

Our tip: Use your favorite red wine for cooking!

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