John Myers
Minced Meat and Spaetzle
The perfect minced meat and spaetzle recipe with a picture and simple step-by-step instructions.
- 400 g Fresh minced beef
- 30 g Clarified butter
- 2 Onions
- 75 g Ham cubes
- 1 Chinese garlic
- 1 tablespoon Tomato paste
- 150 ml Red wine
- 250 ml Meatsoup
- Black pepper from the mill
- Salt
- 0,5 teaspoon Chilli flakes
- Mixed cornstarch
- 2 essl Cream
- 150 g Spaetzle
- 2 teaspoon Salt
- Roughly dice the onions and dice the garlic clove very finely. Heat the clarified butter in a large pan – preheat a saucepan with a lid on a low flame.
- Put the minced meat in the hot pan and use a wooden spoon to coarsely crush it, frying it very quickly. I do this in two batches because this way the pieces of meat brown much faster and their juice cannot leak out and evaporate. Add the ham cubes and let them fry.
- Pour the seared golden brown meat into the warmed saucepan and brown the diced onions in the pan as well. Finally, put the tomato paste and garlic in the middle of the pan, sweat them briefly and then deglaze with red wine. Pour everything to the meat.
- Simmer the roasting set in the pan with the meat stock and also pour over the meat. Season with pepper, salt and chilli flakes and cook the minced meat covered over a mild heat for about 30 to 40 minutes.
- During this time, cook the spaetzle according to the instructions on the package. If necessary, bind the minced meat lightly with mixed cornstarch, season to taste again and refine with a small dash of cream.
- Arrange the minced meat with spaetzle on plates. A fresh salad goes well with it – with us it was a salad made from fully ripe small tomatoes.
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