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🍲 Gaisburger Marsch: Swabian Beef Stew with Spätzle

633 kcal · 30 min · 4 servings

Gaisburger Marsch: Swabian Beef Stew with Spätzle Cook this free in the MyFoody app →

Ingredients

Instructions

  1. 1. Rinse the meat under cold water.
  2. 2. Place the meat in a large pot.
  3. 3. Pour in about 2 liters of cold water.
  4. 4. Make sure the meat is completely covered by the water.
  5. 5. Bring the liquid to a boil.
  6. 6. Skim off the foam that rises to the surface with a spoon.
  7. 7. Peel the onions, carrots, and celery.
  8. 8. Cut the vegetables into coarse cubes.
  9. 9. Add the chopped vegetables to the meat.
  10. 10. Add the clove buds, peppercorns, and bay leaves to the pot.
  11. 11. Simmer the stew over low heat for about 2.5 hours.
  12. 12. Add more water if necessary to prevent the meat from drying out.
  13. 13. Wash the leeks thoroughly.
  14. 14. Remove the green tops and the root end from the leeks.
  15. 15. Slice the leeks into thin rings.
  16. 16. Peel the carrots and the potatoes.
  17. 17. Slice the carrots into thin rounds.
  18. 18. Cut the potatoes into small cubes.
  19. 19. Remove the cooked meat from the soup.
  20. 20. Strain the soup through a fine mesh sieve.
  21. 21. Remove excess fat from the surface of the soup.
  22. 22. Pour the clear soup back into the pot.
  23. 23. Bring the soup back to a boil.
  24. 24. Add the leeks, carrots, and potatoes to the soup.
  25. 25. Let the vegetables simmer quietly for about 15 minutes.
  26. 26. Cut the prepared meat into small cubes.
  27. 27. Mix the flour and eggs into a stiff dough.
  28. 28. Beat the dough until it forms bubbles.
  29. 29. Let the dough rest for about 15 minutes.
  30. 30. Bring plenty of salted water to a boil in a large pot.
  31. 31. Scrape or press the spätzle in batches into the boiling water.
  32. 32. Cook the spätzle for 1 to 2 minutes.
  33. 33. Bring the water with the spätzle back to a boil.
  34. 34. Remove the cooked spätzle with a slotted spoon.
  35. 35. Place the spätzle in cold water to stop the cooking process.
  36. 36. Let the spätzle drain well.
  37. 37. Heat the butter in a frying pan.
  38. 38. Fry the onions until golden brown, stirring constantly.
  39. 39. Set the pan over medium heat.
  40. 40. Season the soup with salt, nutmeg, and pepper.
  41. 41. Add the meat and the spätzle to the soup.
  42. 42. Let the ingredients heat through for 2 to 3 minutes.
  43. 43. Top the stew with the fried onions.
  44. 44. Sprinkle chopped chives over the top.
  45. 45. Serve the stew hot.

Nutrition per serving