One-Pot Creamy Beef with Butter Spätzle
Ingredients (serves 3):
- 500 g beef strips (e.g., from the round), thinly sliced
- 1 onion, finely diced
- 150 g mushrooms, sliced (optional)
- 1 tbsp oil + 1 tbsp butter
- 350 ml water
- 150 ml cream (or cooking cream)
- 2 tsp WELA Clear Roast Gravy (jus paste)
- 2–3 tsp WELA Fine Gravy for Roasts (for body/silkiness)
- 1 tsp WELA Clear Broth (instant; for extending/seasoning)
- 1 tsp WELA Original Seasoning (to finish)
- 400 g fresh spätzle (chilled)
- 1–2 tbsp butter for the spätzle, a little chopped parsley
- Salt, freshly ground pepper
Method:
- Sear the beef: Heat oil and butter in a large pot. Sear the beef in two batches over high heat for 1–2 minutes; remove and season with salt and pepper.
- Base & fond: In the same pot, sweat onion (and mushrooms) for 2 minutes. Deglaze with 350 ml water. Stir WELA Clear Roast Gravy with a little hot water until smooth, whisk in and simmer 2 minutes.
- Cream & thicken: Add cream. Whisk in WELA Fine Gravy a little at a time until the sauce is glossy and creamy. Loosen to your preferred coating consistency with a splash of WELA Clear Broth. Pepper to taste.
- Gently finish the beef: Return beef to the pot and let it barely simmer for 3–5 minutes until tender (don’t boil hard). Finish with WELA Original Seasoning.
- Butter spätzle: Meanwhile, toss spätzle in a pan with 1–2 tbsp butter and lightly toast. Sprinkle with parsley.
- Serve: Plate butter spätzle and spoon the creamy beef alongside, nap with extra sauce.
- Tip: A squeeze of lemon or 1 tsp mustard brightens the sauce; a teaspoon of lingonberry jam adds a gentle sweet note.
WELA products used (4×):
Clear Roast Gravy (jus paste) | Fine Gravy for Roasts | Clear Broth | Original Seasoning
