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Recipe Rating
1 rating
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Recipe Category
Soups, Salads, and Sauces

Specialty of
Stuttgart

Number of Servings: 4
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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
Butter
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







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