Season the cutlets with salt and pepper and dust with the flour. Fry the meat in batches in half of the clarified butter in a roasting pan. Remove from the roasting pan. Add the remaining clarified butter to the roasting pan and sauté the onions and garlic in it. Sprinkle the paprika and sauté briefly. Extinguish with the beer and soup. Put the meat into the sauce. Add the bay leaf and the cloves, put them on the second bottom rack of the oven heated to 180 degrees Celsius and steam them for about 2 hours until they are tender and can be cut with a fork. Add the cream to the sauce. Lightly crush the peppercorns and add them. Put the beef spaetzli back in the stove for another 10 minutes.