Jägerspätzle, a Bavarian classic frequently served at the Oktoberfest, is a traditional German spaetzle dish that is popular throughout the country and can be enjoyed without having to travel to Munich.
Do you have any experience making spaetzle, which are tiny dumplings made from flour, eggs, and milk? As with my Crock Pot Beef Stew, Shepherd’s Pie, and Mashed Potatoes, Jaegerspaetzle come with a delicious rich mushroom gravy, perfect for fall and winter, and it’s one of my favorite childhood comfort food memories.
Some may know Spaetzle as German noodles. Although it takes a little more work than simply dropping pasta into the water, the extra work is totally worthwhile!
An illustration of the recipe’s ingredients is provided below. For quantities, scroll down to the printable recipe card at the bottom of this article!
It only takes a few ingredients to make the batter for spaetzle: flour, salt, milk, water, and eggs. The important part is how to make it:
Beat the batter vigorously with a cooking spoon (preferably one made of wood with a hole in the middle, but that’s nitpicking here); in Germany, they say you should work up a sweat when making gooey spaetzle batter.
The batter should be shiny and start to form small bubbles as it rests. It ought to “rip off” when you scoop it up with the wooden spoon. The consistency is thick and sticky, like wallpaper paste.
Then, the batter needs to rest for 30 minutes. This is mandatory and cannot be skipped!.
3. While the batter rests, you’ll make the gravy. In a large skillet (my skillet is a deep 12-inch skillet), cook the mushrooms, onion, and garlic in butter until the mushrooms are completely softened and cooked down (this will take some time—between 5 and 10 minutes).
4. Then, sprinkling the flour and seasoning over the mushrooms Stir very well, then stir in the tomato paste.
5. After scraping any browned bits from the skillet’s bottom, pour the white wine into the pan. Over medium-high heat, reduce the wine until the mushrooms appear glossy.
Then, stir in the beef broth. The gravy must now be brought to a boil, then simmered for a period of time until it has thickened. While the gravy simmers, you can prepare the spaetzle; rushing it will result in a flavor that isn’t as rich.
6. Boil a lot of water in a big pot to cook the spaetzle. Once it has been adequately salted (similar to pasta water), turn down the heat. You want the water to be bubbling but not boiling violently.
Over the pot, place a large wooden cutting board and scrape about 1/2 cup of batter onto it. Scrape bits of batter into the simmering water with a blunt knife. In order to prevent the batter from sticking, it is helpful to periodically dip the knife into the boiling water.
Simmer the spaetzle until they come to the surface. Gently remove them from the pot if they become stuck there. With a slotted spoon, remove the spaetzle and transfer them to a buttered dish to maintain warmth.
Really, the batter needs to be vigorously beaten for 4-5 minutes. It needs some arm strength, but it’s worth it.
If you are unable to beat the batter by hand, you can use a stand mixer with the paddle attachment to do this. I recommend using medium-low speed, and do not overdo it. When the batter is shiny, forms air bubbles, and falls off the paddle attachment in big, sticky chunks, stop mixing and frequently stop and scrape the bowl.
This really is a very thick batter. Like wallpaper paste! Definitely much thicker than pancake batter.
Please avoid scooping the flour with the measuring cup to obtain an accurate flour to liquid ratio. Instead, heap the flour into the cup with a spoon and then level it off with the back of a knife.
If you accurately measured your flour, do not add any additional liquid. The outcome of the spaetzle will be mushy if too much water or milk is added to the batter.
Do not skip resting the batter. This time is necessary for the flour’s gluten to acquire the proper structure.
It can take some practice to remove spaetzle batter from a cutting board. The simple solution is to use a clever device that makes the process of making spatzles quick and simple.
There are different systems, but this one is very popular. (This is an affiliate link, and if you choose to buy something after clicking through, I will receive a commission.)
If you add more batter than that—2 cups—at once, the Spätzle will start sticking to one another. I advise cutting that amount in half to 1/4 cup if your pot is on the smaller side.
Do not use vigorously boiling water to cook the spaetzle. This can make them fall apart. Bring the water to a boil, then gradually lower the heat until it is still at a good simmer but not a rapid boil.
We frequently eat this alone as a meatless main course, but we also like it with a protein.
However, you can omit the mushroom gravy and serve the spätzle with, for example, these brats and onion gravy or Instant Pot Sour Cream Pork Chops!
My recipe is 100 percent authentic because my Bavarian grandmother passed it down to me. Here are some more delectable German recipes she gave me.
How to Serve Spaetzle: Our List of Exciting Combinations
So let’s start by getting the water to boil. Then grab a colander, a potato ricer, or, for the nerds among us, a spaetzle press, and let’s start cooking.
Swedish meatballs and spaetzle metaphorically run to each other in slow motion along a beach with outstretched arms when it comes to love.
Yes, they love each other. They long to be together.
And who are we to deny them their love?
Spaetzle goes amazingly with the hearty meatballs’ savory flavor and tangy sour cream sauce. Feel the bliss.
We like Nichole’s recipe at Cookaholic Wife. Grab the link and indulge!
When it comes to spaetzle, don’t let the meat have all the fun.
To make a mouthwatering dish that will have everyone raving, grab some meaty portobello mushrooms and combine them with paprika, wine, and tomatoes.
Because who doesn’t enjoy a vibrant, sour cream-thickened vegetarian dish? It’s kind of the perfect midweek meal.
We love Sonali’s recipe at The Foodie Physician for all the creamy mushroom goodness.
We adore the flavorful dish made with demi-glace and wine that transforms a weeknight dinner into a 4-star experience.
We also like to vary the flours we use when making spaetzle, so why not try rye in place of white flour or semolina?
Mmmm. The extra savory notes pair perfectly with the rich duck. Even better, you can prepare the noodles in advance and simply reheat them near the end of the cooking process.
You will truly appreciate “Relaxed Cooking Ahead on a Sunday for Later in the Week” on “Harried Tuesday Night.”
Check out Hank’s recipe for both the duck confit and the spaetzle at Honest Food.
Unless one visits Germany, they might not be familiar with sauerbraten. The phrase may conjure images of a cartoonishly oversized hot dog dancing in a bun with some sauerkraut.
However, it is in no way a food item you would find in a baseball stadium.
However, it is a little sour.
This is due to the fact that Sauerbraten is a roast beef (or venison or lamb) that is tangy and succulent after being slowly brined in vinegar and pickling spices. Hence the “sauer” in the “braten. ”.
With this dish, you can elevate your Sunday dinner to a whole new level.
And bring on the spaetzle to serve it with.
You know you want to. Because sauerbraten, if you’ve ever wondered what goes with spaetzle, is the answer.
We like Jennifer’s recipe at The Lemon Apron. Grab the recipe here for all of the puckery protein goodness.
When we first learned about this spaetzle dish, we were all in awe. There may have even been some happy tears that slowly streamed down our faces.
Nothing could be this appetizing. Nothing.
Additionally, because the cheese is melted, there are a variety of flavor profiles to experiment with to make the dish unique for each style.
Nutty gruyere makes it doubly savory.
Hops and gouda melting beer cheese brings a subtle tanginess.
It’s hearty with sharp cheddar, or the mild Alpine cheese pairs beautifully with the buttery onions.
So many options to try. So much joy to be had.
Helene at Masalaherb will walk you through the flavorful options.
We love to combine spaetzle and soup.
The words simply flow off the tongue and taste good.
The ideal bowl of filling and delectable comforting goodness is created when fluffy, billowy puffs of dough are combined with a rich and hearty chicken soup.
We don’t even just combine the two in the kitchen; on occasion, we’ll place a bowl of spaetzle in the center of the table so that guests can top it with however much sauce they prefer.
Which tends to be – a lot.
We like this recipe from Erin at The Speckled Palate.
There’s just something magical about spaetzle and sausage. Perhaps what makes the pairing so festive is that they would both feel right at home at a fantastic Octoberfest celebration.
Or it could be old fashioned practicality.
Simply combine sausage, spaetzle, and spaghetti sauce for a delicious dinner.
Or, they might taste great dipped in barbecue sauce.
Or, and who’s laughing now, they’re fantastic in a rich, creamy parmesan sauce.
So, you can combine whatever you have on hand in the pantry, refrigerator, or farmers market basket with sausage and spaetzle to create a magical midweek meal.
Sausage is a traditional – and magical – place to start when deciding what to put on spaetzle.
Try it for yourself by boiling some spaetzle and tossing it with butter. And then add some fresh herbs to the pan.
A bowl of herb-infused buttery dumplings warms both the hands holding the bowl and the stomach. It’s the epitome of cheerful peasant food.
Additionally, you can always add some parmesan or mozzarella on top if you’re feeling particularly fancy. But that’s up to you.
But regardless of how you cut it, one of our favorite methods for serving spaetzle is with a straightforward butter sauce and a few straightforward additions.
Think of goulash if you want your kitchen to smell like paprika and caraway. The evening is always won by slow-braised beef and onions.
And nothing increases comfort levels or soaks up all those incredible flavors like our favorite food, spaetzle.
Fill a Dutch oven with the beef, onions, and spices, and let time do the work for you. Or, you could cheat and use an instant pot.
But c’mon. Really. Wouldn’t you prefer the scent to linger for hours as opposed to minutes? Delicious, delicious, aroma hangtime.
Schnitzel and spaetzle are a dish combination that may cause you to hum The Laverne and Shirley theme song.
The traditional but unique combination of thin, crispy, breaded meat with spaetzle includes chicken, pork, turkey, and veal. Like a beer mug made of Waterford crystal or a painting depicting dogs playing poker
It’s got a certain je-ne-sais-quoi wow factor.
We always place schnitzel at the top of our list of dishes to pair with spaetzle. We think you’ll agree.
Bonus: This amazing midweek meal combines spaetzle and schnitzel in a flash. Which only ups the cool factor of this dish.
Roulades are typically made with beef wrapped in bacon and onion. And so, we love traditional roulades.
Beef, bacon, and onion? Hello, gorgeous!
However, you can order roulades made from any type of thinly sliced meat and delicious fillings.
Spaetzle welcomes all comers. And we do too.
We don’t mind pan-fried poultry that has been thinly pesto-coated, rolled in itself, and served.
Or, poultry rolled up with ham and herbs.
Put any of these—or other combinations you can think of—inside a bed of chewy spaetzle, and let happiness wash over you.
All of this simply motivates us to work on our rolling and filling techniques. Because, roulades rule.
Simple spaetzle dough is made by combining eggs, milk, and flour. It is typically pushed through colander holes into salted, boiling water. (If you make it frequently, consider purchasing a hopper or spaetzle maker.) However, despite its seemingly straightforward appearance, spaetzle is a perfect canvas for a wide range of delicious flavor combinations.
You may not have had spaetzle if you’ve ever wondered why “dumpling” is a term of endearment (like, wait, aren’t dumplings chubby little meat pies?).
Delicious pasta dumplings known as Spätzle are very well-liked in southern Germany, Switzerland, and Hungary. The translation from German is “little sparrows,” alluding to their size.
4 – Roasted Asparagus
All year long, asparagus makes a delicious and healthy side dish.
The preparation of asparagus is distinctive; many people grill or cook it with lemon juice to prevent it from browning.
Rather than roasting asparagus, you can steam it instead.
Asparagus can be eaten with just about anything when it turns a bright green color.
Try serving steamed asparagus with Romesco sauce if you want to try something new.
This red pepper sauce with Spanish influences is simple to prepare and delicious on everything from meatballs to potatoes.
FAQ
What do you serve spaetzle with?
Serve the spaetzle with creamy mushroom sauce or mushroom gravy. Serve alongside traditional jaegerschnitzel with mushroom sauce or veal wiener schnitzel. Spaetzle goes well with Hungarian chicken paprikash and Hungarian goulash. Top the spaetzle with caramelized onions.
How is spaetzle different from pasta?
Typically, making pasta involves creating a dense dough from flour and eggs, which is then worked until your arms feel like they are about to fall off. To make spaetzle, simply combine flour, egg, and a little milk to resemble pancake batter.
What does spaetzle mean in German?
The German name for them is Knöpfle because they resemble tiny buttons, but the English word Spätzle literally translates to “little sparrows.” In Germany, you can purchase them in a variety of sizes and shapes.
Is spaetzle supposed to be mushy?
A little more flour will help. My spaetzle are soggy and mushy; perhaps your dough contains too much liquid. Try adding more flour. Possessing a bowl of ice water next to your pan would be a different approach you could try.