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Gaisburger Marsch


4-6 people

1 lb. shanks, or beef leg
2 lbs Good Beef Stew meat
2 cups coarse chopped carrots
2 cups celery root (celeriac)
1 large onion
1 leek
1 teaspoon salt
1 pinch nutmeg
6 to 8 medium potatoes
2 cups Spaetzle
1 bunch parsley
20g butter
1 / 2 bunch chives 

*Note, I used small potatoes so I could get nice quarter size slices.

1. Cook the shanks in a large dutch oven or soup pot with 2 quarts of water
I added about a half of a large onion, garlic cloves into the stock with the shanks and some bay leaf, pepper corns.

2. Brown the stew meat in a bit of olive oil with some salt and pepper.
After the meat is browned add it to the stock with the shank meat.
After 3 hours the beef cubes are fork tender but not falling apart.

3. For this dish I am cooking the vegetables separate, because I want them to stay intact and not fall apart. This also keeps their individual flavor defined. I ladled out some of the stock into the vegetables and then baked them for 30 minutes or till they were tender.

4. Boil the potatoes in some of the stock also till they were just barely tender. I didn't want the skin to break, and the potatoes to mush or fall apart.
When they cooled I cut them into nice intact slices, about 1 / 2 inch thick.

5. The rest of the onion I sliced and fried in butter on medium heat till nice and browned . Olive oil works nice also.

Make the Spaetzle.

6. To serve I placed some meat, potatoes, vegetables, and spaetzle in the soup bowl and then ladle some of the stock over it.

Top with some of the fried onions, parsley and chives.




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Last updated April 12, 2010