Ingredients Jump to Instructions ↓

  1. 1 egg

  2. 1/4 cup milk

  3. 1/4 cup dry bread crumbs

  4. 1 tablespoon dried parsley flakes

  5. 1/2 teaspoon salt

  6. 1/4 teaspoon poultry seasoning Dash pepper

  7. 1 pound ground beef

  8. 1 (10 1/2 ounce) can condensed beef broth, undiluted

  9. 1 (4 ounce) can mushroom stems and pieces, drained

  10. 1 medium onion, chopped

  11. 1 tablespoon all-purpose flour

  12. 1 teaspoon caraway seeds

  13. 1 cup sour cream HOMEMADE SPAETZLE:

  14. 2 cups all-purpose flour

  15. 1 teaspoon salt

  16. 2 eggs, lightly beaten

  17. 1 cup milk

  18. 2 quarts water or beef broth

Instructions Jump to Ingredients ↑

  1. In a bowl, combine the first seven ingredients. Crumble beef over the mixture and mix well. Shape into 1-1/2-in. balls. In a skillet, brown meatballs; drain. Add broth, mushrooms and onion. Bring to a boil. Reduce heat; cover and simmer for 30 minutes. Combine the flour, caraway seeds and sour cream until smooth; stir into meatball mixture. Cook over low heat until heated through and thickened, about 10 minutes. Meanwhile, in a bowl, combine the flour, salt, eggs and milk. Let stand for 5 minutes. In a large saucepan, bring water or broth to a rapid boil. Place spaetzle batter in a colander or spaetzle press. Holding over the boiling liquid, press batter through holds of colander. Cook and stir for 5 minutes or until tender; drain. Serve meatballs and sauce over spaetzle. ');


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