Sliced beef with quince and mushrooms

Accompanied by grilled knöpflis, this recipe smells just like autumn!

Serves 4

Knöpflis:
- 300gr HO DELices du Pré-Mermoud flour
- 3 eggs from HO DELices du Pré-Mermoud
- 1.5dl Triumvirat beer
- salt and pepper

Preparation:
- Mix the flour, salt and pepper in a large bowl and make a fountain.
- Mix the beer and eggs, pour gradually into the well, stirring with a wooden spoon, then beat until the dough shimmers and bubbles.
- Cover and leave to rest at room temperature for approx. 30 minutes.

Knöpflis:
- Pass the dough in portions through a knöpflis strainer directly into the simmering salted water.
- After each portion, as soon as the knöpflis rise to the surface, remove with a skimmer and drain.
- Grill in butter in a frying pan over a low heat.

Sliced beef with quince and mushrooms:
- butter from Fromagerie Kern
- 600 g minced beef from Aebischer Farm
- 1 onion, chopped, from Thierry Miauton
- 2 quinces, peeled, cut into eighths, seeded and thinly sliced, from Thierry Miauton
- 250 g chanterelles or mixed forest mushrooms
- 2 tbsp quince jelly from HO DELices du Pré-Mermoud
- 1.5 dl Vully white wine
- 1.5 dl full cream from Fromagerie Kern
- 1.5 teaspoons cornflour
- salt and pepper

To prepare the dish:
- Heat the butter in a frying pan. Brown the meat in portions for approx. 1 minute, remove, season with salt and pepper and keep warm.
- Add a little more butter if necessary, fry the onion, add the quinces and simmer for approx. 4 minutes.
- Add the mushrooms and jelly. Moisten with the white wine, cook gently for approx. 5 minutes, mix in the cream and cornflour, add, bring to the boil, season with salt and pepper.
- Return the meat to the pan until heated through.