750g thin strips of angus beef shoulder clod

Cooking oil

1 medium-sized onion

8 pickled cucumbers

4 dried tomatoes

50g sour cream

240g Spätzle pasta


Salt and pepper

20g sweet paprika

400 ml brown sauce

200 g butter


 Preparation mode stir-fried angus shoulder clod:

Heat up a little oil in an iron steel skillet. Peel the onion, cut it into quarters, then into thin strips. Cut the pickled cucumbers in two lengthwise, then in thin strips. Divide the beef strips in 4 portions and stir them fry one by one in a little hot oil, to avoid cooling the oil and exposing the beef to the heat for a longer time, so that the fibre does not harden. When ready, remove the beef stripes from the pan and let them drain.


In the remaining oil brown on medium heat the onion and the cucumber until they become translucent. Sprinkle sweet paprika, mix well and add the brown sauce. Simmer everything over low heat until you obtain a reduction of sauce having the preferred consistency.


Heat the remaining oil in a pan and brown the spätzle, then season with salt and pepper. When the When the sauce has reached the desired consistency, bring it to a boiling and add the beef strips. (It is important that the sauce is boiling at medium intensity, so that the beef does not harden.) Stir well, season with salt and pepper, sour cream and then remove from the heat.


On a half of the plate put Spätzle and on the other, beef strips with sauce. Garnish the dish with fresh parsley leaves, dried tomatoes and the remaining pickled cucumber, according to preference.


 Enjoy your meal!

 You can find the angus shoulder clod in the Frozen Pack. Order it from HERE.