Simple Roast Beef
If you are looking for fancy or gourmet meals this may not be the web blog for you. As you can see we eat very simply, we are in other words just basic meat and potato people. I am capable of going high end in my cooking skills, but truthfully my kids and hubby never preferred to eat that way so simple it has always been. Tonight we had a nice small roast beef with some spaetzles that my grandmother taught me to make more than 50 years ago, they were my favorite thing that she made, my older sons also love them but hubby and the youngest don’t like them at all. I made hubby some buttered noodles and we also had broccoli and gravy for the meat. There are special tools that people use to make the spaetzles but my grandmother would always form them on the edge of a tablespoon so I do it that way too, you can do them the actual tradional way but in honor of my Nana I will always do mine her way.
Roast Beef
3 pound eye of round roast
1 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1 teaspoon Maggi seasoning
1/4 cup all purpose flour mixed into 1 cup water
2 cups strong home made beef stock
Remove the roast from the refridgerator one hour before cooking, mix all seasoning together and rub all over roast. When ready to cook heat the oven to 400 degrees and place roast on rack in shallow roasting pan. Insert temperature probe into center of the roast and place roast in oven. Roast until 135 to 140 for medium. Remove from oven and tent with foil on platter while you make the gravy, let rest at least 15 minutes.
For gravy, place roasting pan on stovetop and turn burner to medium low, add 1/2 cup red wine and stir to incorporate the browned bits from the pan, add 2 cups home made beef stock and one teaspoon Maggi seasoning and cook until boiling. Add flour and water mixture and stir and boil for 5 minutes, adjust seasonings if needed,serve on the side with roast.
Nanas Spaetzles
1 1/2 cup all purpose flour
1 teaspoon salt
2 tablespoons softened butter (not melted)
2 large eggs beaten
1/2 cup whole milk
In a medium bowl place the flour and salt and mix together, add the butter and stir into the flour and salt. Add the eggs and milk and stir together into a dough, it will be a little lumpy, it shouldn’t be smooth like a pancake batter.
Bring 6 quarts of water to a boil and when it boils add one tablespoon salt to it. Take a tablespoon and dip it into the water then pick up some dough with the side of the spoon (do not fill the whole spoon with the dough, just the long edge) Dip the filled sppon into the boiling water and give it a little shake to dislodge the dough, repeat until all the dough is used. When the spaetzle rise to the top lower the heat to a low boil and cook for 5 minutes. Drain and serve or you can saute them in some butter in a pan until they brown a little, there are many ways to prepare them but we have always just had them the basic way Nana made them.
