Recipes

Spaetzle and noodles can be prepared in so many ways. We invite you to peruse our collection of recipes, let yourself be inspired and discover new, proven, and sophisticated cooking suggestions. You’ll have the option of filtering by level of difficulty, or search by your favorite ingredients or pasta types and we’ll find suggestions that suit your tastes.

Try it out – we wish you lots of enjoyment and bon appetit!

next record

Marinated Roast Beef with Spaetzle and Cabbage

Marinated Roast Beef with Spaetzle and Cabbage

Preparation

  1. Season the meat with salt and pepper, place in a large bowl.
  2. Bring the vinegar and water to a boil, add the garlic, onions, bay leaf, peppercorns, sugar and cloves. Pour the marinade over the beef, cover and refrigerate overnight.
  3. Remove the meat and dry thoroughly with paper towels. Reserve the marinade. Dredge the meat in flour. In a heavy kettle heat the oil, add the meat and brown on all sides. Add 2 cups of the marinade, cover tightly – simmer gently until the meat is tender, 2,5 to 3 hours. Remove the meat to a warm platter and keep it hot.Thicken the gravy with a little flour mixed with water. Stir in the sour cream and serve over the sliced meat.
  4. Preparing the Sweet and Sour Red Cabbage In a large bowl, stir in the cider vinegar with the sugar. Stir until the sugar has dissolved. Add the cabbage; toss to coat. Let it stand for 5 to 10 minutes.
  5. Meanwhile, in a large skillet over medium heat, cook the bacon until crisp. Remove with a slotted spoon, reserving drippings. In the drippings, sauté the apple and the onion until tender.
  6. Add water and the cabbage mixture. Bring to a boil. Reduce heat; cover and simmer for 30 to 35 minutes. Stir in the remaining ingredients. Simmer, uncover for 5 minutes or until tender. Sprinkle with reserved bacon just before serving. Cook the Spaetzle al dente in boiling salt-water.
  7. Once everything is ready to go, cut the beef into slices and serve on a platter with a little of the sauce poured over it; serve the rest of the sauce in a gravy boat or a separate bowl.


Get your plates ready and take pleasure!

Hint

For the Swabian Sauerbraten the meat is marinated in vinegar, water, salt, cloves, and bay leaf. The meat is then braised in the oven in a sauce of beef broth and white wine. Swabian Sauerbraten is traditionally served with Spaetzle. print

share

Ingredients [4 Servings]

  • 500 g  Spaetzle
  • 4 lb boneless chuck or rump roast
  • Salt & freshly ground pepper to taste
  • 2 cups wine vinegar
  • 2 cups water
  • 1 garlic clove
  • 3/4 cup sliced onions
  • 1 bay leaf
  • 10 peppercorns
  • 1/4 cup sugar
  • 3 whole cloves
  • Flour
  • 2 TBL vegetable oil
  • 1 1/2 cups of sour cream

Sweet-Sour Red Cabbage Ingredients

  • 1/2 cup cider vinegar
  • 1/4 cup sugar
  • 1/4 cup packed brown sugar
  • 1 head of red cabbage, shredded (10 cups)
  • 2 bacon-strips, diced
  • 1 medium tart apple, peeled and chopped
  • 1/2 cup chopped onion
  • 1/4 cup water
  • 2 tablespoons white wine vinegar or cider vinegar
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/8 teaspoon ground cloves