John Myers
Ingredients for 6 servings:
- 500 g soup meat (beef)
- 500 g bones (soup bones, beef)
- 1 onion(s), halved, lightly roasted
- 1 piece(s) celeriac, cleaned
- 1 carrot(s), peeled
- e.g. parsley, cleaned
- n. B. broth
- Salt
- pepper
- 500 g potatoes
- 3 cup(s) spaetzle, cooked
- 1 onion(s), finely chopped, already browned
- Chives, cut into rolls
Instructions
Working time approx. 1 hour; Total time approx. 1 hour
Simmer the beef, bones, celery, carrot, and parsley in the broth for 2 hours until tender. Strain the broth and season as desired. Peel the potatoes, cut them into pieces, and simmer them slowly in the broth until tender. Meanwhile, dice the beef and add it to the broth. Serve in a tureen. Toss the spaetzle in butter and layer them over the beef and potatoes. Sprinkle with the browned onions and freshly chopped chives. Serve hot. Gaisburg is a district of Stuttgart. It gave the Swabian stew its name.
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