Traditional German Spätzle

Traditional German Spätzle

The traditional German home-made gluten free noodles!

Prep Time30 minsCook Time30 minsTotal Time1 hr
Traditional German Spätzle
What you'll need
For the Spätzle
 1 cup Health Riot Cassava flour
 1 tsp Xanthan gum
 1 tsp Salt
 1 Free-range Egg
 1 cup Cup Water
For the topping
 400 g Beef strips
 250 ml Cream (use Coconut cream if Paleo)
 1 Packet Chanterelle Mushrooms (dried), or Exotic mixed mushrooms
 Half an onion
 Flat leaf parsley
 Spring onion for garnish and additional taste
Instructions:
1

Place your dried mushrooms in lukewarm water for 30 minutes to reconstitute and chop the onion finely. Set aside.

2

Sift the Cassava flour, xanthan gum, and salt into a bowl, and combine. Add egg and mix well.

3

Gradually add just enough water to make a smooth, yet light and firm dough.

4

Let it stand for 10 minutes. Meanwhile, bring a large pot of salted water to the boil.

5

Push the spaetzle through a spaetzle hex (if you do not have one, you can use a colander and scraper). Push the dough through the colander (it will make small squiggly noodles).

6

Noodles will float to the top when done. Remove with a slotted spoon and place in a bowl.

7

Fry onion in butter, add your beef strips and spice with meat spice, salt and herbs and sauté until browned.

8

Drain the mushrooms and add the cream, turn the heat down and simmer for 5 minutes.

9

Place spaetzle on a plate, and add your meat and mushroom topping. Chop the spring onion and use to garnish.

Ingredients

What you'll need
For the Spätzle
 1 cup Health Riot Cassava flour
 1 tsp Xanthan gum
 1 tsp Salt
 1 Free-range Egg
 1 cup Cup Water
For the topping
 400 g Beef strips
 250 ml Cream (use Coconut cream if Paleo)
 1 Packet Chanterelle Mushrooms (dried), or Exotic mixed mushrooms
 Half an onion
 Flat leaf parsley
 Spring onion for garnish and additional taste

Directions

Instructions:
1

Place your dried mushrooms in lukewarm water for 30 minutes to reconstitute and chop the onion finely. Set aside.

2

Sift the Cassava flour, xanthan gum, and salt into a bowl, and combine. Add egg and mix well.

3

Gradually add just enough water to make a smooth, yet light and firm dough.

4

Let it stand for 10 minutes. Meanwhile, bring a large pot of salted water to the boil.

5

Push the spaetzle through a spaetzle hex (if you do not have one, you can use a colander and scraper). Push the dough through the colander (it will make small squiggly noodles).

6

Noodles will float to the top when done. Remove with a slotted spoon and place in a bowl.

7

Fry onion in butter, add your beef strips and spice with meat spice, salt and herbs and sauté until browned.

8

Drain the mushrooms and add the cream, turn the heat down and simmer for 5 minutes.

9

Place spaetzle on a plate, and add your meat and mushroom topping. Chop the spring onion and use to garnish.

Traditional German Spätzle

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