This German specialty is perfect whether served over spaetzle or other types of egg noodles.
1 pound beef stew meat, cut into bite-sized pieces
2 tablespoons all-purpose flour
1 medium onion, quartered, sliced
1 1/4 cups water
1/3 cup tomato puree
1 medium green bell pepper, quartered sliced
2 teaspoons instant beef bouillion
1 teapoon paprika
1 (12-ounce) package (4 cups) frozen cooked spaetzle*
Chopped fresh parsley, if desired
Coat stew meat with flour. Melt butter in 4-quart saucepan until sizzling; add meat. Cook over medium-high heat, stirring occasionally, until browned (5 to 6 minutes). Add onion and any remaining flour; continue cooking until lightly browned (2 to 3 minutes).
Add water, tomato puree, green pepper, bouillon and paprika. Cover; continue cooking until mixture comes to a boil (2 to 3 minutes).
Reduce heat to low. Cook, stirring once or twice, until meat is tender (1 to 1 1/4 hours). Cover; let stand 5 minutes.
Meanwhile, heat spaetzle according to package directions. Divide spaetzle among four serving bowls; top with meat mixture. Garnish with parsley, if desired. Dollop with sour cream, if desired.
*Substitute uncooked dried dumpling noodles.
Nutrition Facts (1 serving)
Dietary Fiber: 2g
Recipe #11002©1999Land O'Lakes, Inc.