Gaisburger Marsch

Ingredients for 4 servings:

• 1 stalk(s) leek
• 1 large carrot(s)
• 1 piece(s) celeriac (a small piece)
• 1 small parsley root(s)
• 2 onions
• 2 cloves
• 1 kg beef
• 3 meat bones
• 1 marrow bone
• 1 bay leaf
• 500 g potatoes
• 250 g spaetzle
• Nutmeg, grated
• 2 tbsp butter
• Parsley

Instructions

Working time approx. 35 minutes; Cooking/baking time approx. 1 hour 30 minutes; Total time approx. 2 hours 5 minutes

Dice and slice the vegetables. Peel and halve an onion, and stud it with the cloves. Add the washed meat, bones, vegetables, onion halves, and bay leaf to 1 1/2 liters of boiling salted water and simmer for 90 minutes. Peel and dice the potatoes. Remove the meat from the broth from the broth to a plate, strain the broth, and bring back to a boil. Cook the potatoes in it until tender. Cook the spaetzle and drain in a sieve. Dice the meat, add it to the broth with the spaetzle and potatoes, and season with nutmeg. Dice the second onion and fry in butter until golden brown. Serve the dish with the browned onions and chopped parsley.