German Food Guide
German Food Guide

Beef Rouladen with red cabbage and potato dumplings
Find German Food in Your Area
Search our directory of German
restaurants, delicatessens,
markets, and bakeries.

Start here by selecting your state.


Find German Food in Your Area

Untitled Document


Recipe Rating
1 rating
Rate this recipe
Recipe Category
Soups, Salads, and Sauces

Specialty of

Number of Servings: 4
  Printer-friendly version

  Save as PDF

  Email to a friend

Gaisburger Marsch   (Beef & Vegetable Stew with Spätzle)

1 lb Beef
Water or Beef Broth (enough liquid so that beef and vegetables are completely covered as they simmer)
1/2 Onion, cut into large pieces
1 stick Celery
2 or 3 Carrots
1 lb Potatoes, raw & peeled 1 small bowl Fresh Spätzle or dried Spätzle (available at most German Delicatessens)
Salt, Nutmeg
Onions, separated into rings
Fresh parsley, chopped

Prepare Fresh Spätzle (or cook dried Spätzle according to package instructions).

In a large pot, combine beef, water (or broth), onions, whole stick of celery, and whole carrots. Bring to a boil. Reduce to a simmer and allow soup to cook until beef is soft - about 2 hours.

Cut raw potatoes into cubes. One half hour before beef becomes really soft, add potatoes to soup.

Remove beef from soup. Cut into cubes. Likewise, remove celery and carrots. Cut into cubes. Return beef and vegetables to soup.

Add seasonings to taste.

In a frying pan, melt some butter. Fry onion rings until they are gold brown.

Divide soup into 4 soup bowls. Garnish with crispy onion rings and chopped parsley. Serve immediately.

More Information on Gaisburger Marsch

More Information on Spätzle

Untitled Document
Home  |  Cooking  |  Wurst  |  Cheese  |  Bread  |  Sweets  |  Beer  |  Wine  |  Holidays  |  Oktoberfest  |  Recipes  |  About Us

Copyright © 2014 German Food Guide
Names, brands, and logos appearing on this website are trademarks of their respective companies. They are used here for identification purposes only.