Making Spaetzle And Geschnetzeltes – Say What?

When I walked into the Salvation Army thrift store I had no idea I would be learning a new cooking technique by dinnertime. But I found a brand new, still in the wrapper, Spaetzle making tool for $1.95 I just had to give it a whirl. The “official” name for that tool was a Spatzlehobel Swadian Noodle Grater. (Say THAT three times fast!)  

I know some of you Dear Readers have been waiting for more RECIPES. So I’m taking a break from sharing our Cuba adventures to post this dish. I want you ALL to be happy. And food sure makes ME happy!

Spaetzle

Spaetzle goes by various names. It is a type of pasta…sort of a dumpling.  According to Wikipedia, Spaetzle is found in the cuisines of Germany and Austria, Switzerland, Hungary, Slovenia, Alsace, Moselle and South Tyrol. Growing up in the heart of Amish and Mennonite country I remember once watching my Irish/German Mom make these “noodles”. She served them in a soup called “rivel” soup but I have no idea how she formed the noodles that time. She sure didn’t have a gadget like this one.

(Sometime I’ll share that “Rivel Soup” recipe in the Mennonite cookbook I got as a wedding present almost 50 years ago.) 

Spaetzle can be used in both sweet and savory dishes.  But I looked for a “comfort food” dish to serve as a main course. And that’s when I discovered Geschnetzeltes on a great website called The Daring Gourmet.  This sauce is also known as a Creamy German Hunter’s Sauce.

Apparently Geschnetzeltes is German for “sliced meat”, and that’s exactly how I prepared the pork to add to this dish. I followed the recipe on that website…with just a few “Meemaw twists” for good measure. (I was never one for coloring within the lines.)  🙂

Some fresh parsley brightened the rich dish, and I didn’t add any salt since bouillon cubes are loaded with sodium. The original recipe called for both heavy cream and milk, but using all whole milk made it rich enough for my taste buds.

Searching For Spaetzle Recipe…Right In Front Of My Nose!

As I searched the Internet for a good Spaetzle recipe I realized there was a simple recipe printed right on the tool I had just purchased. So that’s the simple recipe I used. Here goes nothing!

Fill a large kettle with water and bring it to a rapid simmer on the stove.

While the kettle of water heats, break four eggs into a mixing bowl and beat well.

Add 2 teaspoons of salt.

Add 1/3 Cup of Milk.

Stir in 2 Cups of Flour.

The mixture should be rather thick and sticky. (Mine sure was!)

Spray the noodle grater with cooking spray to keep the dough from sticking. (Great advice!)

Place the grater over the pan of simmering water. Fill the cup on the machine with the dough mixture and slide the “hopper” back and forth over the water, allowing the dough to “drip” down into the bubbling water. 

When the noodles rise to the surface of the simmering water they’re done! 

Use a “spider” or a slotted spoon to quickly remove them from the water bath.

Next…The Geschnetzeltes

Slice up some pork chops or some other kind of pork, and brown it in a skillet. Remove it from the pan.

Add another swirl of Extra Virgin Olive Oil and throw in a diced onion. Allow the onion to soften and begin to brown.

Throw in some sliced mushrooms and cook until soft.

Remove the mushroom mixture from the pan and drop in a glob of butter. Add the flour and stir to combine. Cook the flour and butter mixture for a few minutes. Then stir in the milk and scrape up any browned bits that are stuck to the bottom of the pan. (Those browned bits are FULL of flavor!)

Add the Beef Bouillon cube and some Paprika. (You can use a smokey variety but any kind will work.)

When the sauce has thickened, add the cooked pork and mushroom mixture back into the skillet to heat through. Toss in some chopped parsley for color and freshness.

Let’s EAT!

Dish up a heap of those pillowy little Spaetzles and cover them with a blanket of that delicious pork and mushroom sauce. Serve that mound of yumminess with a pile of fresh green beans…and Voile! Dinner is served!

And to think this meal started off with a trip to a thrift store.

Germany…Without A Passport!