Potato Stew with Spaetzle
Nutritional values
(Percentage of daily recommendation)
| Calorie | 633 cal. | (30 %) | ||
| Protein | 46 g | (47 %) | ||
| Fat | 23 g | (20 %) | ||
| Carbohydrates | 60 g | (40 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4.8 g | (16 %) |
| Vitamin A | 0.7 mg | (88 %) | ||
| Vitamin D | 1.1 μg | (6 %) | ||
| Vitamin E | 2.1 mg | (18 %) | ||
| Vitamin K | 30.1 μg | (50 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 19 mg | (158 %) | ||
| Vitamin B₆ | 0.7 mg | (50 %) | ||
| Folate | 101 μg | (34 %) | ||
| Pantothenic acid | 2.2 mg | (37 %) | ||
| Biotin | 18.5 μg | (41 %) | ||
| Vitamin B₁₂ | 8.7 μg | (290 %) | ||
| Vitamin C | 28 mg | (29 %) | ||
| Potassium | 1,205 mg | (30 %) | ||
| Calcium | 73 mg | (7 %) | ||
| Magnesium | 74 mg | (25 %) | ||
| Iron | 5.9 mg | (39 %) | ||
| Iodine | 16 μg | (8 %) | ||
| Zinc | 9.8 mg | (123 %) | ||
| Saturated fatty acids | 10 g | |||
| Uric acid | 252 mg | |||
| Cholesterol | 251 mg | |||
| Complete sugar | 6 g |
Ingredients
- For the stock
- 1 kilogram Beef
- 2 cloves
- 1 tsp peppercorns
- 1 bay leaf
- salt
- Nutmeg
- freshly ground peppers
- For the spaetzle
- 350 grams Pastry flour
- 4 eggs
- salt
Preparation steps
Rinse the meat under cold water. Transfer to a stockpot with about 2 liters (approximately 8 cups) cold water. The meat must be completely covered with water. Bring to a boil, skimming. Peel and coarsely chop the onions, carrots and celery then add to stock along with the cloves, peppercorns and bay leaves. Simmer over low heat for about 2 1/2 hours. Add more water, if necessary.
Meanwhile, rinse the leek, shake dry and cut into rings. Peel the carrots and cut into slices. Peel the potatoes and cut into cubes. Remove the meat from the soup and any excess fat. Bring to a boil and add the vegetables. Gently simmer for about 15 minutes. Cut the meat into small cubes.
For the spaetzle, mix the flour and eggs together until combined. Let rest for about 15 minutes. Bring a large pot of salted water to a boil. Press the dough through a spaetzle maker or a large holed sieve. Bring back to a boil and cook for 1-2 minutes. Remove with a slotted spoon and rinse under cold water. Drain.
Melt the butter in a frying pan over medium heat and sauté the onions until golden brown, stirring constantly.
Season the soup with salt, nutmeg and pepper then add the meat and spaetzle. Simmer for 2-3 minutes, until hot. Top with sautéed onions and chives, if desired.
