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Andi's spaetzle pan

updated

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Ingredients for 4 servings:

  • 600 g spaetzle, uncooked
  • 500 g minced meat
  • 3 bell peppers
  • 125g Gouda
  • 2 tbsp, heaped tomato paste
  • 500 ml broth
  • n. B. Salt and pepper, black
  • n. B. Paprika powder, sweet

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 40 minutes

Wash the bell peppers and cut into bite-sized pieces. Cook the spaetzle in salted water according to the instructions, drain, and transfer to a large bowl. Brown the ground beef until crumbly and season. Add the bell peppers and braise until soft. Then fry the tomato paste a little and deglaze with broth. Melt the cheese. Add to the spaetzle, stir, and pour into a casserole dish. This can be served immediately or reheated in the oven at 180°C for about 20 minutes.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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