Description
Hearty German spaetzle dances with rich, earthy mushroom sauce in this classic comfort dish. Handmade egg noodles nestled in a creamy, herb-infused gravy will transport you straight to a traditional Alpine kitchen.
Ingredients
Scale
Main Ingredients:
- 2.5 cups all-purpose flour
- 3 large eggs
- 1 lb button mushrooms, sliced
- 2 cups beef broth
Liquid Ingredients:
- 0.33 cup water
- 0.33 cup milk
- 0.25 cup white wine or additional broth
- 2 tablespoons heavy cream (optional)
Seasoning and Additional Ingredients:
- 0.5 teaspoon salt
- 0.5 teaspoon dried thyme
- 4 tablespoons butter, divided
- 0.25 cup onion, finely chopped
- 2 cloves garlic, minced
- 1 tablespoon all-purpose flour
- 0.5 tablespoon tomato paste
- Salt & pepper, to taste
Instructions
- Gather a medium mixing bowl and whisk together flour and salt until evenly distributed, creating a uniform dry mixture.
- In a separate container, vigorously whisk water (236 milliliters / 8 fluid ounces), milk (118 milliliters / 4 fluid ounces), and eggs until completely smooth and well-integrated.
- Incrementally pour wet ingredients into dry ingredients, stirring continuously to prevent lumps and ensure a consistent batter texture.
- Energetically beat the combined mixture for approximately 5 minutes, developing elasticity and incorporating air bubbles that will create light, tender spaetzle.
- Let the batter rest for half an hour, allowing gluten to relax and flavors to meld. Meanwhile, prepare a large pot with salted water, bringing to a gentle simmer.
- Using a specialized spaetzle maker or scraper, carefully drop small, irregular batter fragments into the simmering water, creating delicate noodle-like shapes.
- Watch for spaetzle to float to the surface, indicating they are cooked. Remove promptly with a slotted spoon and transfer to a warm serving dish.
- In a large skillet, melt butter over medium-high heat. Add finely chopped onions, minced garlic, and sliced mushrooms, sautéing until vegetables become tender and slightly caramelized.
- Dust the vegetable mixture with flour, stirring to coat evenly. Incorporate seasonings and tomato paste, mixing thoroughly to develop rich, complex flavors.
- Deglaze the pan with white wine, using a wooden spoon to scrape and release any caramelized bits from the skillet’s bottom.
- Pour in broth and allow the sauce to simmer, reducing and thickening. Optional: stir in heavy cream for a luxurious, velvety consistency.
- Generously ladle the aromatic mushroom sauce over the warm spaetzle, ensuring each serving is well-coated. Serve immediately to enjoy the optimal temperature and texture.
Notes
- Personalize your spaetzle journey by understanding the delicate balance between wet and dry ingredients.
- Whisking techniques transform simple flour and eggs into a stretchy, airy batter that defines authentic German comfort food.
- Resting the batter allows gluten to relax, creating tender noodle-like dumplings with perfect texture.
- Simmering spaetzle requires patience: watch for floating indicators that signal perfectly cooked pasta droplets.
- Mushroom sauce elevates this rustic dish from basic to gourmet with layered flavors of wine, herbs, and rich umami notes.
- Prep Time: 45 minutes
- Cook Time: 45 minutes
- Category: Dinner, Side Dish
- Method: Boiling
- Cuisine: German
Nutrition
- Serving Size: 4
- Calories: 550 kcal
- Sugar: 3g
- Sodium: 800mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 1g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 200mg