HOMEMADE SPAETZLE
Provided by Food Network Kitchen
Categories appetizer
Time 20m
Yield 4 servings
Number Of Ingredients 6
Steps:
- Mix the flour, eggs and a pinch of salt in a bowl, then gradually stir in up to 1 cup water to make a smooth, batter-like dough. Beat with a wooden spoon until bubbles form, then stir in the melted butter.
- Bring a large saucepan of salted water to a boil. Place about 1 cup of the dough in a colander with large holes; use a rubber spatula to push the dough through the holes and into the boiling water. (Or use a spaetzle press.) Cook for about 1 minute after the spaetzle float to the surface, then transfer with a slotted spoon to another colander. Repeat with the remaining dough. Rinse the spaetzle in cold water if not serving immediately and set aside.
- Before serving, saute the spaetzle in a skillet with the remaining 2 tablespoons butter until warmed through. Season with pepper and garnish with parsley.
HOMEMADE BEEF SPAETZLE SOUP
This is a family favorite of ours, which will warm you up on a cold fall or winter day. It makes a big 10 quart pot, but it?s undoubtedly the best soup you will ever eat.
Provided by Michael Matta
Categories Potato
Time 3h45m
Yield 20 serving(s)
Number Of Ingredients 13
Steps:
- Place the first seven soup ingredients in a 10qt.
- Pot.
- Fill the pot with water leaving about four inches from the top.
- Bring to a boil, then cover and simmer for 3 hours.
- When through, mix the spaetzle ingredients until you get a gluey consistency (add more milk if necessary).
- Boil a pot of water and with a hand spaghetti-press, press the spaetzle into the water.
- When the spaetzle hits the water it will form soft noodles.
- Then transfer and stir the spaetzle (noodles) into the pot of soup.
Nutrition Facts : Calories 252.9, Fat 7.2, SaturatedFat 2.8, Cholesterol 81.3, Sodium 957.4, Carbohydrate 30.9, Fiber 2.7, Sugar 1.3, Protein 15.4
CHICKEN SOUP WITH SPAETZLE
Here's a new and interesting twist to traditional chicken soup. Everyone who samples it can't resist the delicious soup paired with homemade spaetzle.-Elaine Lange, Grand Rapids, Michigan
Provided by Taste of Home
Categories Lunch
Time 2h50m
Yield 10 servings (2 1/2 quarts).
Number Of Ingredients 19
Steps:
- In a large kettle or Dutch oven, brown chicken pieces in oil. Add the broth, bay leaves, thyme and pepper. Bring to a boil; skim foam. Reduce heat; cover and simmer for 45-60 minutes or until chicken is tender. Remove chicken and set aside until cool enough to handle. Remove meat from bones; discard bones and skin and cut chicken into bite size pieces. Cool broth and skim off fat., Return chicken to broth along with the carrots, celery, onion, garlic and barley. Bring to a boil. Reduce heat; cover and simmer for 35 minutes. Add mushrooms and simmer 8-10 minutes longer. Remove bay leaves. , In a small bowl, combine first three spaetzle ingredients. Stir in the egg, water and milk; blend well. Drop batter by 1/2 teaspoonfuls into simmering soup. Cook for 10 minutes.
Nutrition Facts : Calories 206 calories, Fat 7g fat (1g saturated fat), Cholesterol 51mg cholesterol, Sodium 829mg sodium, Carbohydrate 22g carbohydrate (3g sugars, Fiber 2g fiber), Protein 15g protein.
HUNGARIAN BEEF GOULASH AND SPAETZLE
I received this in the mail - the paper was old and so was the handwriting. There was no return address and no signature, so here it is to enjoy! I have made some adjustments & a few changes. We made it here and it was superb, it tasted just like my mom's. The timing is what may need adjusting, even though we made it - I honestly could not tell how long it took. I also added a few "modern methods" to the cooking and making of the spaetzle.
Provided by Manami
Categories One Dish Meal
Time 3h35m
Yield 8 serving(s)
Number Of Ingredients 30
Steps:
- GOULASH:.
- In a large heavy pot over medium heat add the bacon and fry for about 5 minutes until crisp and remove to paper towel and reserve.
- Sauté the onions and sugar until caramelized.
- Add the garlic and caraway seed.
- Cook for one minute.
- Add the sweet paprika, thyme(if using), marjoram(if using), and bay leaf.
- Sauté another minute, until fragrant.
- Add the tomatoes, red peppers, and 3 cups of broth.
- Bring to a boil and then simmer 10 minutes.
- Remove bay leaf.
- In a Dutch oven, add the oil and sauté the beef and brown evenly on all sides, turning with tongs; season generously with salt and pepper.
- While beef is searing, sprinkle the flour evenly in the pot and continue to stir to dissolve any clumps.
- Deglaze with vinegar and the remaining broth.
- Pour the contents of the other pan into Dutch oven and bring to a boil, then lower to simmer and cook about 1-1/2 hours until very tender, stirring occasionally.
- Taste and adjust the seasoning.
- Remove from heat and stir the sour cream into the goulash just before serving.
- Garnish with chopped parsley and broken pieces of crispy bacon.
- Serve with freshly made spaetzle.
- SPAETZLE:.
- In a small bowl, beat together the egg yolks, egg and milk.
- In a medium bowl, combine the flour, nutmeg, salt, and pepper.
- Add the egg mixture to the flour mixture and mix with hand until well blended.
- Do not overmix at this stage.
- Cover the bowl and refrigerate.
- Allow the batter to rest for at least 1 hours.
- Bring salted water to a boil.
- Place the batter on the end of a cutting board and cut small slices of batter into the water.
- Cook for 4-5 minutes, until done.
- Transfer cooked spaetzle to a bowl, with a strainer.
- OR (edited 02/26/06)Place a perforated hotel pan on on top of the pot. Place the batter on the pan and force it through the holes to form spaetzles. Cook 4-5 minutes. Transfer the spaetzle to a different bowl with a strainer.
- Over high heat, place a large sauté pan until it gets very hot.
- Add butter and the boiled spaetzle.
- Sauté until golden.
- Season to taste with salt and pepper.
- Serve with the goulash all in one large platter(the spaetzle all round and the goulash in the middle) sprinkle with a generous amount of parsley, over the goulash as well as the spaetzle.
- Serve with warm loaf of bread so as to sop up all that yummy gravy.
Nutrition Facts : Calories 955.4, Fat 49.5, SaturatedFat 21.2, Cholesterol 281.9, Sodium 650.4, Carbohydrate 66, Fiber 4.9, Sugar 7.2, Protein 61.1
SPAETZLE AND CHICKEN SOUP
This recipe is from my grandma and I have loved it ever since I was a child. I could eat it EVERY day. The homemade noodles are simple, and you can use frozen chicken breast if you don't have time to use a whole chicken.
Provided by CARLY819
Categories Soups, Stews and Chili Recipes Soup Recipes Noodle Soup Recipes
Time 2h20m
Yield 8
Number Of Ingredients 12
Steps:
- Place chicken in a stock pot, and add enough water to cover. Pour in the chicken broth, and add celery and onions. Season with salt, pepper and garlic salt. Bring to a boil, and cook for about 1 hour to get a good broth.
- When the chicken is cooked through and tender, remove it to a platter and let sit until it is cool enough to handle. Strain broth, and discard celery and onions. Return the broth to the stock pot. Remove chicken meat from the bones, chop or tear into pieces, then return it to the pot also. Bring the broth to a boil, and add carrots.
- In a medium bowl, stir together the eggs, water and salt. Gradually add flour until the dough is firm enough to form a ball. You may need more or less flour. Pat the dough out on a flat plate. Using a butter knife, cut slices of dough off the edge of the plate so they are about 2 to 3 inches long. Allow them to fall directly into the boiling broth.
- Once the carrots are tender, the soup is ready. Sprinkle with parsley flakes and serve.
Nutrition Facts : Calories 562.2 calories, Carbohydrate 45.3 g, Cholesterol 222.7 mg, Fat 25.2 g, Fiber 4.3 g, Protein 36.3 g, SaturatedFat 7.2 g, Sodium 648 mg, Sugar 5.3 g
SPAETZLE II
Pinched noodles. These can be frozen after cooking.
Provided by Jill
Categories Main Dish Recipes Dumpling Recipes
Time 25m
Yield 4
Number Of Ingredients 2
Steps:
- Place flour in a medium bowl, making a well for the eggs. Introduce the eggs, and mix with a fork; then knead to form a stiff dough. Pinch off half-inch pieces of batter with fingers, and cook in a large pot of boiling water until dumplings float to the top, 5 to 15 minutes.
Nutrition Facts : Calories 149.3 calories, Carbohydrate 24 g, Cholesterol 92.5 mg, Fat 2.8 g, Fiber 0.8 g, Protein 6.4 g, SaturatedFat 0.8 g, Sodium 74.9 mg, Sugar 0.3 g
SAUERBRATEN SOUP
Sauerbraten and soup are both family favorites. This combines the two, without the long marinating time the traditional beef dish requires. You can substitute spaetzle or gnocchi for the egg noodles. -Jennifer Yerkes, Franklin Square, New York
Provided by Taste of Home
Categories Dinner
Time 4h15m
Yield 11 cups
Number Of Ingredients 11
Steps:
- In a large skillet, heat oil over medium-high heat; brown meat in batches. Transfer meat to a 4- or 5-qt. slow cooker. , Place pickling spices and bay leaf on a double thickness of cheesecloth. Gather corners of cloth to enclose seasonings; tie securely with kitchen string. Add spice bag, 4 cups broth, onion, cabbage, ginger and cloves to slow cooker. Cook, covered, on high 3 hours., Meanwhile, in a saucepan, heat remaining broth and gingersnaps over medium heat; cook and stir until thickened, about 10 minutes. Transfer to slow cooker; cook, covered, until meat is tender, about 1 hour longer. Discard spice bag. Serve with noodles.
Nutrition Facts : Calories 371 calories, Fat 16g fat (5g saturated fat), Cholesterol 94mg cholesterol, Sodium 1226mg sodium, Carbohydrate 22g carbohydrate (13g sugars, Fiber 1g fiber), Protein 32g protein.
BEEF STROGANOFF WITH PEPPERED SPAETZLE
Provided by Graham Elliot
Categories Soup/Stew Milk/Cream Mushroom Christmas Dinner Beef Tenderloin Winter Christmas Eve Peanut Free Tree Nut Free Soy Free
Yield Makes 8 servings
Number Of Ingredients 32
Steps:
- Make the shallot marmalade:
- In a medium, deep sauté pan over moderate heat, melt the butter. Add the shallot rings and sauté until translucent, about 8 minutes. Add the sugar and vinegar and continue cooking until amber in color and thickened to the consistency of molasses, about 20 minutes. DO AHEAD: The shallots can be made in advance and refrigerated, in an airtight container, up to 3 days.
- Make the peppered spaetzle:
- Bring a large pot of salted water to a boil and keep at a bare simmer. Fill a large bowl with very cold ice water.
- In a second large bowl, whisk together the flour, salt, and pepper.
- In a blender, combine the eggs, sour cream, and 1 cup water. Purée until smooth then add to the flour mixture and stir to combine (the consistency should be a little thicker than pancake batter, so adjust with more flour or more water as needed).
- Working over barely simmering water, force half the batter through a spaetzlemaker, food mill, or colander. Let the spaetzle float to the surface-this will take about 1 minute-wait 30 seconds, then use a mesh skimmer or slotted spoon and transfer the spaetzle to the bowl of ice water. Once cool, transfer the spaetzle to a colander to drain. Repeat with the remaining batter. DO AHEAD: Spaetzle can be made in advance and refrigerated, in an airtight container, up to 2 days.
- Make the peppered crème fraîche:
- In a small bowl, stir together the crème fraîche and pepper. The crème fraîche should have an intense pepper note, so add more pepper to taste if necessary. DO AHEAD: The crème fraîche can be made in advance and refrigerated, in an airtight container, up to 1 day.
- Make the black trumpet purée:
- In a large sauté pan over moderately high heat, heat 1 1/2 tablespoons olive oil until hot but not smoking. Add 1/2 the mushrooms and sauté until golden brown, about 1 minute. Add 1/2 the garlic, shallots, and thyme and continue sautéing until the shallots are tender, 1 to 2 minutes. Add 3 tablespoons of vinegar and continue cooking until the vinegar is almost completely evaporated, about 30 seconds. Transfer to a large bowl and repeat with the remaining olive oil, mushrooms, garlic, shallots, thyme, and vinegar. Once all the mushrooms are sautéed, reserve about 1/2 cup. Transfer the remaining mushrooms to a blender, add the beef stock, and purée until smooth. With the blender on, slowly add the grapeseed oil and truffle oil, if using, and continue processing until the sauce is smooth, aerated, and emulsified, about 3 minutes. Season with salt and pepper and a splash of vinegar if necessary.
- Cook the beef:
- Season the steaks with salt and pepper. In a large heavy skillet over moderately high heat, heat the olive oil until hot but not smoking. Cook the steaks to desired doneness, about 4 minutes per side for medium-rare. Transfer to a cutting board as done and tent with foil. Let rest for about 5 minutes before serving.
- To serve:
- In a small saucepan over low heat, warm the mushroom purée. When warm, transfer to a gravy boat or other serving dish.
- In a large sauté pan over moderately high heat, melt the butter. Add 1/2 of the spaetzle and sauté without stirring until golden brown on the bottom, 2 to 3 minutes. Add the remaining spaetzle, the reserved 1/2 cup of mushrooms, and the shallot marmalade and sauté until warmed through, 3 to 4 minutes. Season with salt and pepper and transfer to a serving dish.
- Thinly slice the steaks and arrange the meat on a small platter. Dollop the crème fraîche over the meat and sprinkle with the dill. Serve immediately.
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