Spätzle with stewed meat and potatoes
6 servings
120 minutes
Spätzle with stewed meat and potatoes is a traditional European dish that combines the tenderness of meat broth, the lightness of flour spätzle, and the softness of potatoes. Spätzle are small dumplings of German origin that perfectly absorb the aroma of broth and meat juices. This recipe has roots in rural areas where simple yet hearty dishes formed the basis of everyday nutrition. The taste of this dish is a harmony of rich meaty aroma, creamy texture of the dough, and tenderness of potatoes. It is perfect for a cozy family dinner or festive table setting, warming and providing a sense of comfort. It can be served in layers so that each component complements one another, creating a unique palette of flavors.
1
Pour 2 liters of boiling water over the bones and meat and bring to a boil. Skim the foam from the broth.
- Veal bones: 1 kg
- Marrow bones: 1 kg
- Beef: 600 g
2
Meanwhile, prepare the spaetzle: mix flour and salt in a bowl, add eggs and knead well. Gradually add 100 ml of water. Knead a soft, light, and elastic dough. Let it rest for ten minutes.
- Wheat flour: 175 g
- Salt: 2 tablespoons
- Chicken egg: 2 pieces
3
Bring 2 liters of salted water to a boil. Press the dough through a colander (or a coarse grater) directly into the boiling water. If the dough is thick, a wooden spatula can be used. The spätzle are ready when they float to the surface. Remove the spätzle with a slotted spoon and keep them in a warm place.
4
Peel the potatoes and cut them into large pieces. Remove the meat from the broth and keep it warm. Strain the broth and boil the potatoes in it until cooked (ten to fifteen minutes).
- Potato: 750 g
5
Cut the meat into small pieces. Serve by layering spaetzle, meat, and potatoes on a plate.
- Beef: 600 g