Spätzle Pan with Leeks and Grapes

Ingredients

• 250 g red grapes
• 4 sprigs Parsley
• 4 stalks leek
• 1 tbsp Olive Oil
• 350 g ground beef
• 1 Shallot
• 2 Garlic cloves
• 500 g spätzle (frozen)
• 250 ml vegetable broth
• Salt
• Pepper
• Cayenne pepper
• 1–2 tbsp sherry vinegar (or balsamic vinegar)
• 30 g parmesan (30% fat in the cheese)
• 10 pink peppercorns (optional)

Instructions

1. 1.

   Wash grapes, drain and remove stems. Wash parsley, pat dry, pluck leaves and chop half. Clean leeks, slice lengthwise and rinse thoroughly between layers under running cold water, then pat dry and cut white and light green parts into thin rings.

2. 2.

   Heat oil in a pan. Brown ground beef for 5–8 minutes over high heat until crumbly. Meanwhile peel and finely dice shallot and garlic. Add both to the pan and cook 2 minutes over medium heat. Then add leeks and sauté for another 1–2 minutes.

3. 3.

   Stir in spätzle and warm for 2–3 minutes. Pour in broth and simmer gently for about 3 minutes. Mix in grapes and chopped parsley, then cook everything for an additional 2–3 minutes. Season with salt, pepper, a pinch of cayenne pepper and vinegar.