Spaetzle with Baby Bella Mushrooms and Beef Stew

Well, Winter is coming for sure even here in California and LA, mornings and evenings are cold. This morning it was 35 F. I finally decided to buy a warm jacket, sorry friends but can’t act like it’s Summer time anymore, flip flops and tank tops have to wait until Spring time:)
It is amazing how people appetite change with weather patterns. When cold, we crave meals with more texture, spices and added sides with starch, pasta or potatoes.
This recipe my mom used to make when I was a kid and I wanted to give it a try. It takes a little more time and effort but it is wonderful meal to enjoy. Kids and adults love the Spaetzle.
This kind of pasta is very versatile. You can eat it plain with little sprinkle of Parmesan cheese, you can add roasted vegetables or meat dish on the side. They go well with roast or stew. I had some fresh baby bella mushrooms in the fridge so I quickly made good stew with: lean beef, red onion, chicken stock, mushrooms, little paprika and spices. I know that everybody has their favorite type of stew and best working formula that they make for years now.

Super yummy:)

Spaetzle

You will need:

1, 1/2 cup all purpose flour
4 medium fresh eggs
sea salt, for taste
cold water, sprinkle
1/2 tea spoon all spice
fresh sage leaves
1/2 stick butter, slowly melted and caramelized

Using mixer start combining flour and salt. Gradually beat in the eggs one by one and water until you got the batter that is nice consistency.

Let mix rest in fridge for couple of hours.
Melt the butter in the small pot just till butter starts to turn golden in color.

Set aside.
Bring a large pot of water to boil. Prepare another bowl with ice water and ice cubes.
Ladle dough using upside down colander.

Scrape through the wholes. When just cooked Spaetzle will rise to the surface.

Transfer pasta to the ice bowl. Repeat the process till you have mix available. Drain Spaetzle and set aside.
Using large non stick pan heat prepared butter and add half of the Spaetzle. Fry till lightly brown.

Season with salt, all spice and fresh sage. Serve hot with your favorite toppings or stew.
Guten Appetit!

7 comments

  1. I have never seen spaetzle made with a colander. That has to be the most ingenious way of making them that I have ever heard of. My mom has an actual spaetzle maker and me, well, I just drop them off a spoon. I may have to give your technique a try!!

  2. I’ve never had homemade spaetzle, but I’ve actually seen it made with a colander. I’ve always wanted to try it…I’m SO glad you posted this recipe!

  3. Here was me thinking that in California you’re hot all the time! Last time I had spaetzle was in Alsace and it was fantastic. I must try this again and with that warming beef stew, I’m now wishing I’d changed my shopping list this morning! Now noted; thanks for such a comforting looking dish!

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