Spaetzle with Stewed Meat and Potatoes

Main Dishes | European cuisine

⏳ Time

2 hours

🥕 Ingredients

🍽️ Servings

Description

For simplicity, the dough for the spaetzle can be passed through a meat grinder and cut into small pieces.

Ingredients

Veal Bones - 2 lbs
Bone marrow bones - 2 lbs
Beef - 21.2 oz
Carrot - 1 piece
Celery salt - 1 piece
Parsley - 1 piece
Onion - 1 piece
Leek - 1 piece
Salt - 2 spoons
Ground Black Pepper - 5 pieces
Bay leaf - 2 pieces
Potato - 26.5 oz
Wheat Flour - 6.2 oz
Chicken Egg - 2 pieces

Step by Step guide

Step 1

Pour 2 liters of boiling water over the bones and meat, and bring to a boil. Skim off the foam from the broth.

Step 2

Meanwhile, prepare the spätzle: in a bowl, mix the flour and salt, add the eggs, and knead well. Gradually add 100 ml of water. Knead until you have a soft, light, and elastic dough. Let it rest for ten minutes.

Step 3

Bring 2 liters of salted water to a boil. Press the dough through a sieve (or a coarse grater) directly into the boiling water. If the dough is thick, you can use a wooden spatula. The spaetzle are ready when they float to the surface. Remove the spaetzle with a slotted spoon and keep them in a warm place.

Step 4

Peel the potatoes and cut them into large pieces. Remove the meat from the broth and keep it warm. Strain the broth and cook the potatoes in it until tender (about ten to fifteen minutes).