Gaisburg March

Name: Gaisburg March
Cook time: 2 h 15 min
Total time: 2 h 15 min
Yield: 4
Ingredients: 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1 kg Breast of beef; 1 collar Soup Greens; 500 g Potatoes; 2 large carrots; 4 medium-sized onions; 1 collar Thyme; 1 TABLESPOON Tomato paste; 2 TABLESPOONS Butter or margarine; 1 package (400 g) Egg spaetzle (cooling shelf)

AUTHOR
Lenora Decker

DIFFICULTY
easy

RATING

COOK TIME
135 mins

TOTAL TIME
135 mins

Ingredients

Servings: 4

7-10 Tbsp Salt
7-10 Tbsp Pepper
1 kg Breast of beef
1 collar Soup Greens
500 g Potatoes
2 large carrots
4 medium-sized onions
1 collar Thyme
1 TABLESPOON Tomato paste
2 TABLESPOONS Butter or margarine
1 package (400 g) Egg spaetzle (cooling shelf)

Directions

1
Season 1 litre of water with salt and pepper. Wash and add the meat, cover and simmer for about 1 1/2 hours. In the meantime clean, wash and peel the soup greens and cut them into small pieces.
2
Peel, wash and chop the potatoes and carrots. Onions peel, in rings cut. Wash the thyme and remove the leaves from the stems. Scoop meat out of the broth. Let the stock cool down a little.
3
Skim off floating fat on top. Stir tomato paste into the stock. Cook the prepared vegetables for about 30 minutes. Remove bones from meat and, if desired, fat. Dice meat and put it back into the stew.
4
Melt 1 tablespoon of fat in a pan. Fry the onions in it until golden brown, turning them over and taking them out. Melt another tablespoon of butter in the frying fat. Fry the spaetzle on a low heat for about 5 minutes, turning them over.
5
Season with salt and thyme. Add onions again. Season stew with salt and pepper. Serve portion by portion with the spaetzle mixture.