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.
Explore reviews fromour online community
Wonderful flavor and easy to prepare.
hearty! i've made this twice. once with stew meat which turned out a bit tough, and once with sirloin which was delicious!