Gaisburger Marsch

Ingredients for 4 servings:

• ½ tsp peppercorns
• 1 bay leaf
• Salt
• 3 onions
• 500 g beef for cooking (tail piece)
• 250 g flour
• 3 eggs
• 1 tsp salt
• 500 g potatoes
• 2 carrots
• Pepper, black from the mill
• 1 tbsp butter or margarine
• 1 bunch of parsley
• 1 ½ liters of water

Instructions

Working time approx. 45 minutes; Cooking/baking time approx. 3 hours; Total time approx. 3 hours 45 minutes

Bring the water to a boil with peppercorns and a bay leaf. Peel the onions, add the meat and one onion to the pot, cover, and simmer on low heat for about 2 1/4 hours. For the spaetzle, mix the flour, eggs, salt, and just under 1/8 liter of water to form a smooth, firm dough that falls heavily off a spoon. Whisk until it bubbles. Press the dough through a spaetzle press into boiling salted water and bring to a boil. Remove the spaetzle and rinse with cold water. Wash, peel, and dice the potatoes. Trim, wash, and slice the carrots. Remove the cooked meat from the broth and dice it. Strain the meat broth, return it to the pot, and cook the potatoes and carrots in the broth until tender. Finally, add the spaetzle and diced meat to the broth and return to the heat. Season with salt and pepper. Slice the remaining onions. Heat the butter and lightly brown the onion rings. Wash and finely chop the parsley. Serve the Gaisburger Marsch in a soup tureen with the onion rings and parsley.