A Swabian classic with leftover Tafelspitz and its broth is of course the Gaisburger March. Traditionally, however, it is prepared with ox meat.
So it’s ideal for my food for days side—I make the Tafelspitz and I can conjure up completely different dishes from the leftovers. In this case, I can either make an Asian salad with Tafelspitz from the meat or this incredibly delicious Gaisburger Marsch.
So if you still have broth, meat, and potatoes left over from cooking Tafelspitz then nothing stands in the way of the stew, because the main work has already been done! Awesome! And the Spaetzle? Either you take ready-made ones, you have frozen homemade ones left, or you quickly make them yourself. I have added a recipe for Spaetzle below.
But, what is a Gaisburger Marsch?
According to the story, when the Gaisburg ( a town near Stuttgart) men were supposedly prisoners of war, their wives were allowed to provide them with one bowl of food a day. Everything that tasted good and was nutritious was put into this bowl. The women then marched to their husbands every day. Another version says it was served in an inn in Gaisburg in the 19th century.
The main ingredients in this great stew are potatoes and Spaetzle. I also add beans and, very importantly, roasted (abg`schmälzte) onions. These give the special taste. For those who are not Swabians: abg`schmälzte onions are onions fried in clarified butter 😉
What to drink with a Gaisburger Marsch?
Thats again a meal fit for a beer 🙂 If you can get your hands on a Rothaus Tannenzäpfle- go for it!
Swabian Gaisburger Marsch
Prep time:10 minutes
Cook time:10 minutes
Total time:20 minutes
|200 g||green beans|
|500 ml||beef broth|
|1||Tbsp clarified butter/ ghee|
|1||Tbsp and some extra|
|1/4||tsp ground nutmeg|
|splash sparkling water|
Steps of preparation
- Add the eggs to the bowl of a stand mixer. Add the salt and stir to combine.
- Let it rest for 15 minutes-your Spätzle will be brighter in yellow later
- Add the flour, semolina, and ground nutmeg, attach a dough hook to the stand mixer and “knead” the dough for 5 minutes until the flour is “worked in the dough”
- Add a dash of sparkling water and beat for a little longer
- Use a wooden spoon to scoop and pull the dough. If bubbles appear, the dough is ready
- The dough needs to be quite thick and traditionally, it was cut in the water via a wooden cutting bard and a knife.
- Let the dough rest and bring a big pot of salted water to boil
- Using a Spätzle maker – I use a “Spätzle Ass”- press the noodles into the simmering water and cook for about 2-3 minutes, or until the noodles float to the top.
- Use a slotted spoon to transfer the noodles to a sieve. Repeat the process until all the dough is used.
- Heat the broth in a large saucepan
- Cut the onions into small pieces and sauté in a pan with the clarified butter
- When the onions have some colour, add them to the broth
- Cut the Tafelspitz into small pieces and add to the broth.
- Clean the beans and add them to the broth—if you’re using frozen beans, simply thaw the beans separately in hot salted water and then add them to the broth.
- Add potatoes & Spaetzle
- Season to taste with salt & pepper and enjoy
You tried this recipe?
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