John Myers
Ingredients for 12 servings:
- 3 kg potatoes, floury
- 1 ½ kg beef (false fillet)
- 250 g bacon, streaky, diced
- 500 g carrot(s)
- 3 kohlrabi
- 1 stalk(s) leek
- 1 celery
- 4 large onions
- 500 g spelt flour, 630
- 6 eggs
- 50 g margarine
- salt and pepper
- nutmeg
- Parsley, finely chopped
Instructions
Working time approx. 1 hour; Rest time approx. 20 hours; Total time approx. 21 hours
Very hearty stew, made according to mom’s recipe
Finely chop the beef and fry it lightly in the margarine with the diced bacon. Add the diced onions and sliced carrots and sauté them lightly. Deglaze with water. Finely chop the remaining vegetables, but do not over-chop the potatoes, and add everything to the pot. Cover and simmer over medium heat for about 45 minutes. Meanwhile, make the dough for the Klünkerle (a type of spaetzle): Beat the flour with the eggs and a teaspoon of salt until a stiff dough forms, until it bubbles. Let it rest for 20 minutes. Then, using two teaspoons, shape the dough into small dumplings and drop them directly into the soup. Simmer for another 10 minutes, then season the stew generously with salt, pepper, and nutmeg and serve sprinkled with parsley. I always make a large pot. It tastes better every time I reheat it and it freezes well, too. Also very tasty with pork.
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