Spaetzle And Beef With Paprika Sauce Recipes

CHICKEN PAPRIKASH WITH SPAETZLE

Steps:

• In a heavy skillet, saute whole onions in butter until lightly browned. Remove and set aside. In the same skillet, saute chopped onions until tender. Set aside. , In a large plastic resealable bag, combine flour and 1-1/2 teaspoons paprika; add chicken, a few pieces at a time and shake to coat. , Place chicken in skillet; brown on all sides. Add the salt, parsley, broth and remaining paprika. Cover and cook over low heat until juices run clear, about 45 minutes. , For spaetzle, in a large bowl, stir the flour, eggs, milk, salt and baking powder until smooth (dough will be sticky). In a large saucepan, bring water to a boil. Pour dough into a colander or spaetzle maker coated with cooking spray; place over boiling water. , With a wooden spoon, press dough until small pieces drop into boiling water. Cook for 2 minutes or until dumplings are tender and float. Remove with a slotted spoon; toss with butter. , Remove chicken from skillet; set aside. In the same skillet, stir in the sour cream, capers and juice and onions. Return chicken to the skillet and gently heat through. Place spaetzle on a platter and top with chicken. Serve with sauce.

TRADITIONAL SPäTZLE

Steps:

• Spätzle: Bring a large pot of water to a boil. Meanwhile, in the bowl of a stand mixer fitted with the paddle attachment, add 4 egg yolks, 4 whole eggs, and a pinch of salt. Mix on medium-high until combined, 10 seconds. Turn off mixer and grate a bit of nutmeg into the eggs (just a hint will go a long way!); add the flour. Start mixing on low, then on medium-high until combined, 20 seconds. Check the consistency: the mixture should have the viscosity of thick pancake batter. To achieve this, add ½ cup water, and use the whisk attachment to beat the batter on high; with the mixer on, add more water as needed, 1 tablespoon at a time, until batter reaches proper consistency, another 1-2 minutes. (Makes 2½ cups batter.)
• Prepare an ice bath in a large bowl and set aside. To the boiling water, add 2 large pinches salt and 1 tablespoon of grapeseed oil. Working in batches, cook the spätzle: Set the spätzle-maker over the pot. Add two ladles of batter to the sliding box; move the box back and forth over the grate and allow the batter to fall into the boiling water. Once the water comes to a boil again, stir the spätzle a few times to prevent clumping and to finish cooking, 1 more minute.
• When all the spätzle are fluffy and floating on the surface of the water, use a strainer to transfer them to the ice bath to stop the cooking, about 1 minute. Next, strain them from the ice bath, place in a bowl, and stir in ½ tablespoon oil to prevent sticking. Set aside. Repeat with remaining batter. (At this point, you can freeze the fully cooked spätzle in an airtight container. Bring to room temperature before using. Makes about 4 cups.)
• Cream Sauce: Heat a medium skillet over medium heat. Add ½ cup water, followed by ¼ cup crème fraîche, two pinches of salt, and a few gratings of nutmeg; stir to combine. Add 1 cup of spätzle in an even layer (note: sauce and spätzle can be doubled in a larger skillet). Add a few grinds of black pepper, and gently simmer to reduce the sauce, stirring occasionally, 8-10 minutes. As the water evaporates, the spätzle will become evenly coated with sauce and plump up. Meanwhile, finely mince the chives. Set aside.
• When almost all the liquid is gone and the sauce has thickened up, taste and adjust seasoning. Add two tablespoons of minced chives and toss or stir to combine. Repeat with remaining servings of spätzle. Plate and serve immediately.

SPAETZLE

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.

JAEGER SCHNITZEL (SPAETZLE SAUCE)

Steps:

• Melt butter.
• Saute shallots until clear.
• Toss in mushrooms until mushrooms are sautéed.
• Place flour in a separate bowl, slowly whisk in beef broth. Adding wet to dry helps prevent lumps.
• Pour beef broth mixture into mushroom pan boil for 5-10 minutes until thickened, stir fairly often so it doesn't stick.

SPAETZLE AND BEEF WITH PAPRIKA SAUCE

Steps:

• Spaetzle 1. Beat the egg yolks, egg, milk and half and half together in a small bowl 2. In a larger bowl, combine the flour, nutmeg, salt, pepper and parsley. Add the butter, and egg mixture and mix until well blended, but don't over mix. Refrigerate covered for at least an hour (or overnight). 3. Bring a large pot of generously salted water to a boil. Use a perforated hole pan or a metal colander to push the batter through the holes into the boiling water. 4. Cook each batch for 4 to 5 minutes, until the spaetzle floats on the top of the water, then transfer into a bowl of cold water with a slotted spoon. 5. When all spaetzle is cooked, drain well and toss in ¼ C of the oil. 6. Heat the remaining oil and butter in a large skillet. Add the fully drained spaetzle and sauté until golden. Sauce 1. Combine flour, paprika , salt and pepper into a bowl. Dredge beef in the flour mixture. 2. Melt the butter in large skillet and fry onion until golden (about 8 minutes). Add the beef and cook until browned. Scatter the remaining flour and paprika mixture over the top and stir to make a roux. Mix until smooth then slowly add the broth, whisking continuously. 3. Bring the sauce to a simmer and cook for about 10 minutes, until thickened. 4. Stir in the half and half and sour cream, and bring back to a simmer. 5. Add the chard or spinach and stir in just for a minute, then turn off heat. Combine the sauce and spaetzle and enjoy