Gaisburg March

Name: Gaisburg March
Cook time: 2 h
Total time: 2 h
Yield: 4
Ingredients: 2 Federation Soup Greens; 600 g Beef for cooking (e.g. boneless breast core); 500 g Soup Bones; 7-10 Tbsp Salt; 400 g Potatoes; 75 g spaetzle; 2 Onions; 1/2 bunch Parsley; 7-10 Tbsp Pepper; 20 g Butter or margarine

AUTHOR
Rachel Vazquez

DIFFICULTY
easy

RATING

COOK TIME
120 mins

TOTAL TIME
120 mins

Ingredients

Servings: 4

2 Federation Soup Greens
600 g Beef for cooking (e.g. boneless breast core)
500 g Soup Bones
7-10 Tbsp Salt
400 g Potatoes
75 g spaetzle
2 Onions
1/2 bunch Parsley
7-10 Tbsp Pepper
20 g Butter or margarine

Directions

1
Clean and wash the soup greens. Cut a bunch roughly into pieces. Wash the meat and bones and put them with the soup vegetables and salt in 11/2 litres of water. Bring to the boil, skim and cook over a low to medium heat for one to 1 1/2 hours.
2
In the meantime cut the remaining soup vegetables into fine slices or cubes. Wash the potatoes, peel them and cut them into slices. Cook the spaetzle in plenty of boiling salted water for 15 to 20 minutes. Drain on a sieve.
3
When the meat is soft, pour broth through a sieve and put the meat aside. Bring the broth to the boil again and cook the potatoes and the remaining soup vegetables in it for 8 to 10 minutes. Meanwhile cut the meat into cubes.
4
Peel and finely dice the onions. Wash parsley, dab dry and chop finely. Add meat and spaetzle to the hot broth and season with salt and pepper. Melt the fat and brown the onions in it.
5
Pour butter and onion mixture over the stew and serve sprinkled with parsley.