I have cooked Spätzle as a side-dish but not with a gravy. I did not have this dish the sixteen year I lived in Germany-Mike
Jägerspätzle (German)
"hunter spaetzle"
Serves 4
A. die Spätzle:
2 1/2 cups (325 g) flour (Use a spoon to pile the flour into the cup.) [It needs the gluten to rise.]
1/2 tsp. (2,5 ml) sea salt
1/3 cup (80 ml) each: water and (dairy-free) milk
3 organic eggs
OR a box of Spätzle (not gluten-free)
~Standard German (Deutsch)~
eins 1. Whisk together the flour and salt.
zwei 2. In jar, whisk the water, milk, and eggs until smooth.
drie 3. Add the egg mixture to the bowl with the flour. Beat until there are no more lumps, about 4-5 minutes.
vier 4. Cover and rest for 30 minutes.
fünf 5. Bring a large pot of salted water to a boil.
sechs 6. Reduce to simmer.
sieben 7. Place a large wooden board on top of the pot.
acht 8. Then place 1/2 cup (66 g) of batter on the board.
neun 9. Using a blunt knife, scrape slivers of the batter into the pot.
zehn 10. Once the spaetzle float to the surface, remove them with a slotted spoon and place in a lightly buttered casserole dish to keep warm
elf 11. Repeat with the rest of the batter.
B. die Soße (the gravy):
4 Tbs. (60 g) dairy-free, organic butter
1/4 cup (30 g) each: organic chopped onions & white wine (or more)
2 minced organic garlic cloves
1 pound (455 g) sliced organic mushrooms
1/2 tsp. (2,5 ml) each tomato paste & dried thyme
1 Tbs. (15 g) (gluten-free) flour
2 cups (480 ml) each organic: beef broth & (diary-free) yogurt (substitute heavy cream)
~Bavarian German (Bairisch)
oas 1. Sauté the onions, garlic, and mushrooms over medium-high heat about 5-10 minutes.
zwoa 2. Reduce heat to medium.
drei 3. Sprinkle the thyme and flour over the mushrooms.
fiare 4. Pour the wine into the skillet.
fimfe 5. Add the broth and bring to a boil, then reduce to simmer, and cook 10-15 minutes, until the gravy has thickened.
sechse 6. Stir in the the yogurt/heave cream.
sieme 7. Pour the gravy over the Spätzle.
Guten Appetit!
An Guadn!
(Enjoy your meal)
