This German specialty is perfect whether served over spaetzle or other types of egg noodles.
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1 pound beef stew meat, cut into bite-sized pieces
2 tablespoons all-purpose flour
2 tablespoons Land O Lakes® Butter
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 teaspoon paprika
1 (12-ounce) package (4 cups) frozen cooked spaetzle
Chopped fresh parsley, if desired
Sour cream, if desired
*Substitute uncooked dried dumpling noodles.
Coat stew meat with flour. Melt butter in 4-quart saucepan until sizzling; add meat. Cook over medium-high heat, stirring occasionally, 5-6 minutes or until browned. Add onion and any remaining flour; continue cooking 2-3 minutes or until lightly browned.
Add water, tomato puree, green pepper, bouillon and paprika. Cover; continue cooking 2-3 minutes or until mixture comes to a boil.
Reduce heat to low. Cook, stirring once or twice, 1-1 1/4 hours or until meat is tender. 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.