Beef Braised Beef Vintner Style with Sparrows

Heat oil and butter together in a frying pan and sear the meat. Now add onion, celery and carrots. Sauté for about 2 minutes, extinguish with red wine. Boil the wine to half, add paradeis pulp and beef broth. Add bay spice and cloves, season with salt and pepper and simmer gently until meat is tender.

Lift the meat from the roasting pan, stir sour cream into the sauce and season repeatedly. Return the meat to the skillet repeatedly and simmer briefly over low heat.

For the spatulas, mix eggs, flour, milk, oil and pinch of salt until smooth. Pour the batter through a spätzle sieve into boiling salted water. Once the sparrows float to the surface, drain and toss in hot butter.

Serve braised meat with sauce and sparrows.

Our tip: Use your favorite red wine for cooking!

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