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!
Provided by @MakeItYours
Number Of Ingredients 12
Steps:
- 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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