Spaetzle with Succulent Beef Recipe
Our good german friend Helmut Solfrank loves to cook Spaetzle. He recently returned from a summer vacation in Germany and brought us a Spaetzle maker back! It's a simple device for making this very simple, but tasty, German pasta of flour, water and oil. You want to serve it with a flavorful meat stew with lots of juice/gravy. We made it last night with the recipe below and it was delicious. I hope you'll try it and enjoy it this Fall!
- 3 tbsp olive or vegetable oil
- 1 pound beef top round, cut into 1 inch cubes
- 1 cup chopped onion
- 1 teaspoons thyme
- 1 1/2 teaspoon kosher salt
- 3/4 teaspoon freshly ground black pepper
- 2 tablespoons spicy brown mustard-prepared">mustard or sweet german mustard-prepared">mustard
- 1-2 teaspoons creamy horseradish
- 1 bottle Becks Oktoberfest or other rich german beer (I used Gordon Biersch Marzen)
- 1/4 cup sour cream
- 1 tablespoon flour
- For the Spaetzle see the linked recipe below
- Season the beef cubes with thyme, salt and pepper.
- Place olive oil in a large skillet over medium heat. Add onions, and saute until soft, about 5 minutes, then turn off. Meanwhile, in another skillet, brown the beef cubes, about 10 minutes.
- Stir the sauteed onions, mustard, horseradish and beer into the skillet with the beef cubes, scraping the browned bits from the bottom of the pan. If necessary transfer to a larger pan. Turn down heat to low. Cover pan, and simmer until beef cubes are tender, about 50 minutes.
- Blend flour and sour cream, and stir into beef mixture. Simmer until slightly thickened, about 4 minutes.
- Cook Spaetzel according to the recipe linked below. Spoon beef mixture over spaetzel, and garnish with fresh thyme sprigs.
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|Amount Per Serving||%DV|
|Serving Size 277g|
|Recipe makes 4 servings|
|Calories from Fat 201||54%|
|Total Fat 22.35g||28%|
|Saturated Fat 6.64g||27%|
|Trans Fat 0.0g|
|Total Carbs 9.45g||3%|
|Dietary Fiber 1.2g||4%|