Spätzle with stew and potatoes

Spätzle with stew and potatoes

Ingredients


Bone veal 1 kg
Brain bones 1 kg
Beef 600 g
Carrot 1 piece
Celery root 1 piece
Root parsley 1 piece
Onion 1 piece
Leeks 1 piece
Salt 2 tablespoons
Black pepper allspice 5 pcs
Bay leaves 2 pieces
Potatoes 750 g
Wheat flour 175g
Egg chicken 2 pieces


Instruction:

1. The bones and meat pour 2 liters of boiling water and bring to a boil. Remove the foam from the broth.
2. Meanwhile, cook spätzle: In a bowl, mix the flour and salt, add the eggs and properly mixed. Slowly add 100 ml of water. Knead a soft, light and elastic dough. Leave on for ten minutes.
3. Bring to a boil 2 liters of salted water. The dough to push through a colander (or across a large grater) directly into the boiling water. If the dough is dense, you can use a wooden spatula. Spätzle ready when they float to the surface. Remove with a slotted spoon spätzle and leave in a warm place.
4. Peel potatoes and coarsely chop. From broth to remove the meat and leave in a warm place. Broth and boil the potatoes in it until done (ten to fifteen minutes).
5. Cut the meat into small pieces. Serve on a plate layers spätzle, meat and potatoes.

Spätzle with stew and potatoes. Recipe: http://wonderdump.com/spatzle-with-stew-and-potatoes/

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