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  • Spaetzle with Succulent Beef

    6 votes
    Spaetzle with Succulent Beef
    Prep: 10 min Cook: 60 min Servings: 4
    by John Spottiswood
    300 recipes
    >
    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!

    Ingredients

    • 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 or sweet german 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

    Directions

    1. Season the beef cubes with thyme, salt and pepper.
    2. 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.
    3. 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.
    4. Blend flour and sour cream, and stir into beef mixture. Simmer until slightly thickened, about 4 minutes.
    5. Cook Spaetzel according to the recipe linked below. Spoon beef mixture over spaetzel, and garnish with fresh thyme sprigs.

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    Reviews

    • Debbi Simms
      Debbi Simms
      Cooed the Spaetzel will try with the beef
      • laurel lee
        laurel lee
        Once you've had this dish, you'll never forget it. You'll either NEED to learn to make it (and it's quite do-able), or you need to befriend someone who will make it for you. My kids beg for it, and I cannot deny them (or me). It's SO SO good.

        Comments

        • Anita
          Anita
          It is excellent

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