Potato Spätzle Stew (Gaisburger Marsch)

Ingredients

• 400 g beef shank slices
• 2 Bay leaves
• 3 allspice berries
• Salt
• black pepper (freshly ground)
• 300 g flour
• 3 eggs
• 1 tsp salt
• 250 g waxy potatoes
• 0.5 head of knollensellerie
• 3 onions
• 0.5 bunch chives (≈15 g)
• 20 g butter

Instructions

1. 1.

   Place the beef shank slices in a pot and fill with 1 ¼ l water. Add the spices, salt, and pepper. Simmer the broth over medium heat for 1 ½ hours. Meanwhile, whisk flour, eggs, and 200 ml water in a bowl with a wooden spoon until smooth; it should run thickly from the spoon and bubble when stirred. Season with salt and let rest for about 20 minutes.

2. 2.

   Peel and wash the potatoes and knollensellerie, cutting them into 1 cm cubes. Slice the onion into strips. Wash the chives, shake dry, and cut into rings. Scrape portions of the spätzle dough from a board onto boiling salted water with a knife; cook until they rise to the surface (about 2–3 minutes). Remove with a slotted spoon and shock in cold water. Take the beef shank slices out of the broth, separate the meat, and cut into cubes.

3. 3.

   Add the potatoes and knollensellerie to the broth and simmer for 15 minutes until tender. In a pan, brown the onions in melted butter until golden‑brown; remove and add them with the spätzle to the soup. Ladle the soup into preheated deep bowls and garnish with chive rings.