FoodMeatSide Dishes

Geschnetzeltes With Spaetzle Is A Match Made In Heaven

Geschnetzeltes is a creamy hunter’s stew traditionally found in Austria and Switzerland, but thankfully discovered by the rest of the world too. Made with sliced veal or pork and drenched in a white wine cream sauce, it’s a hearty meal on it own, but all that sauce is begging to be mopped up with something. And that something, be still my beating heart, is spaetzle. These soft, buttery, chewy little German egg noodle dumplings soak up everything on the plate and make it a scrumptious feast you won’t soon forget.

Geschnetzeltes


Servings: 6   Time: 30 mins   Difficulty: Easy 

Ingredients

  • 1kg veal or pork steak, cut into thin slices
  • 2 tablespoons olive oil
  • 250g mushrooms, sliced
  • 1 onion, finely chopped
  • 45ml flour
  • 300ml cream
  • 250ml dry white wine
  • 100g parsley, finely chopped
  • 3 garlic cloves, crushed
  • Salt and pepper to taste

Method

  1. Season and fry the meat in small batches in the oil
  2. Remove from the pan and keep warm
  3. Fry the onions, garlic and mushrooms in the same pan until lightly golden
  4. Sprinkle with the flour and heat until the mixture starts bubbling
  5. Add the wine and stir continuously for a minute or two
  6. Add the cream and bring to the boil
  7. Simmer until the sauce thickens and it tastes cooked
  8. Return the meat and juices to the pan
  9. Scatter the parsley over the top and serve immediately with the spaetzle


Spaetzle


Servings: 6   Time: 20 mins   Difficulty: Easy 

Ingredients

  • 375g flour
  • 1 egg, lightly whisked
  • Pinch of nutmeg
  • Salt and ground pepper
  • 7g salt
  • 150ml water (for dough)
  • 1.5 litres water (for boiling)
  • 100g diced butter

Method

  1. Sift the flour into a large mixing bowl
  2. Add salt and ground pepper, nutmeg, egg and water (enough to make a slack dough)
  3. Mix until smooth but do not over-mix
  4. Bring water to the boil and add salt
  5. Transfer the mixture into a spaetzle maker or potato ricer
  6. Sieve into the boiling water for 2-3 minutes
  7. When the spaetzle rise to the surface of the water, they are done
  8. Drain in a colander then transfer to a bowl and stir in the diced butter
  9. Serve immediately

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