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Swabian Roast Beef


  • 4 slices of roast from well-hung roast beef (each approx. 180g)
  • salt & pepper
  • some Heimatsmühle Type 405 Wheat Flour
  • 3 tbsp. fat
  • 3 medium-sized onions
  • 1 tsp. tomato paste


  1. Pound the meat slices lightly with the back of your hand, and score the fat around the edge several times. Season the meat with a little salt and pepper and coat in Heimatsmühle wheat flour.

  2. Then place in the hot fat and fry on each side for about 6 minutes until brown. Remove from the pan and keep warm.

  3. Put the onions cut into rings or slices into the fat and fry until lightly brown, then deglaze with ¼ l of water and add the tomato paste and stir through.

  4. Season the sauce to taste, bring to a boil, add the slices of meat, and steam for another 5 minutes.

    Our tip: Serve the Swabian Roast Beef with Spaetzle and a fresh, green salad.