SPAETZLE DISH RECIPES

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SPAETZLE RECIPE: HOW TO MAKE IT - TASTE OF HOME



Spaetzle Recipe: How to Make It - Taste of Home image

This traditional German dish is one of the most popular dishes in our family restaurant. It is so delicious when served with schnitzel or Parmesan cheese.—5;Essen Haus, Bob and Gail Worm, Madison, Wisconsin

Provided by Taste of Home

Categories     Side Dishes

Total Time 35 minutes

Prep Time 15 minutes

Cook Time 20 minutes

Yield 2 servings.

Number Of Ingredients 9

1 cup all-purpose flour
1/2 teaspoon salt
1/2 teaspoon ground nutmeg
Dash white pepper
2 eggs, lightly beaten
1/4 cup milk
4 quarts chicken broth or water
2 tablespoons butter
Grated Parmesan cheese, optional

Steps:

  • In a bowl, combine flour, salt, nutmeg and pepper. Add eggs and milk; stir to mix well (batter will be thick). In a Dutch oven or large kettle, bring chicken broth to a boil. Drop batter by 1/2 teaspoonfuls into boiling liquid. Boil until spaetzle rise to the surface; remove to ice water. Drain well. In a skillet, heat spaetzle in butter until lightly browned. Serve with schnitzel and gravy or with Parmesan cheese.

Nutrition Facts : Calories 326 calories, FatContent 7g fat (2g saturated fat), CholesterolContent 190mg cholesterol, SodiumContent 920mg sodium, CarbohydrateContent 51g carbohydrate (2g sugars, FiberContent 2g fiber), ProteinContent 14g protein.

CHICKEN PAPRIKASH WITH SPAETZLE RECIPE - FOOD.COM



Chicken Paprikash With Spaetzle Recipe - Food.com image

Make and share this Chicken Paprikash With Spaetzle recipe from Food.com.

Total Time 1 hours 5 minutes

Prep Time 5 minutes

Cook Time 1 hours

Yield 4-8 serving(s)

Number Of Ingredients 11

1 -3 lb chicken parts
1 medium onion, diced
1 tablespoon smoked paprika
2 tablespoons butter (your choice) or 2 tablespoons margarine (your choice)
1 tablespoon oil
4 -6 cups water
chicken bouillon cube (not necessary with large amt of chicken) (optional)
1 (8 -16 ounce) container sour cream
2 cups all-purpose flour
2 -6 eggs
salt and pepper

Steps:

  • OK let's be Hungarian.
  • Firstly we don't call the dumplings "spaetzle" but I can't spell the word that Grandma always used so I've borrowed the German term. (I've since learned how to spell Nokedli.).
  • Start by heating the oil in a large pot and browning your chicken parts.
  • Remove the chicken and add the butter or margarine to the pot.
  • Sauté the onion in the melted butter until transparent.
  • Add paprika, chicken, and water, bring to a boil then reduce to simmer for 45 minutes. (NOTE: I've learned over the years that using a 32 oz box of broth adds a lot of flavor to the dish.).
  • Chicken should be very tender and about to fall off bones.
  • Remove chicken to bowl.
  • Add enough fresh water to pot to bring back to original level.
  • Check flavor of broth.
  • If flavor is weak add enough bullion to produce a well flavored broth. (SKIP this step if you used broth.).
  • Bring broth to boil.
  • Combine flour, salt, and pepper with eggs (the more eggs the richer the batter but two is OK) to form a thick batter.
  • Now comes the tricky (and boring) part.
  • Drop batter in boiling broth in 1/8 to 1/4 teaspoon amounts until all batter is in pot and cooked.
  • Spaetzle is cooked when it floats on surface.
  • You may need to remove some to get it all in the pot.
  • With all spaetzle cooked and in pot you now add your sour cream to broth. The amount is individual according to how creamy you wish the sauce to become (and how much water you started with).
  • At this point I usually add about three tablespoons of flour mixed with one cup of water to thicken the broth. Sorry I omitted this step in the original submission.
  • The sauce and spaetzle is the best part of this dish so be sure to make enough! They will be coming back for seconds on that part of the dish.
  • One of the most surprising things about this dish is it actually tastes better the second day. Sooo if you are making it for a special dinner prepare it the day before and simply reheat it one half hour before serving.

Nutrition Facts : Calories 714.7, FatContent 37.8, SaturatedFatContent 15.7, CholesterolContent 227.5, SodiumContent 226.8, CarbohydrateContent 53.1, FiberContent 2.8, SugarContent 3.7, ProteinContent 38.8

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CHICKEN PAPRIKASH WITH SPAETZLE RECIPE - FOOD.COM
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  • One of the most surprising things about this dish is it actually tastes better the second day. Sooo if you are making it for a special dinner prepare it the day before and simply reheat it one half hour before serving.
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