Rindfleisch Mit Spatzle

Ingredients

• Parsley (2 tablespoons, chopped)
• Butter (2 tablespoons)
• Milk (1/2 cup)
• Eggs (4)
• All (purpose flour - 2 cups)
• Salt and pepper (to taste)
• Thyme (1 teaspoon)
• Bay leaf (1)
• Red wine (1 cup)
• Beef broth (4 cups)
• Celery (2 stalks, sliced)
• Carrots (2 medium, sliced)
• Garlic (3 cloves, minced)
• Onion (1 large, chopped)
• Beef chuck roast (2 pounds, cubed)

Instructions

1. In a large pot, heat some oil over medium-high heat.
2. Add the beef cubes and brown them on all sides. Remove from the pot and set aside.
3. In the same pot, add the chopped onion and minced garlic. Cook until the onion is translucent.
4. Add the sliced carrots and celery. Cook for a few minutes until slightly softened.
5. Return the beef cubes to the pot. Pour in the beef broth and red wine.
6. Add the bay leaf, thyme, salt, and pepper. Bring to a boil, then reduce the heat to low.
7. Cover the pot and simmer for about 2 hours, or until the beef is tender.
8. Meanwhile, prepare the Spätzle. In a mixing bowl, combine the flour, eggs, milk, and a pinch of salt.
9. Mix until a thick batter forms. Let it rest for 10 minutes.
10. Bring a large pot of salted water to a boil. Using a Spätzle maker or a colander with large holes, press the batter through into the boiling water.
11. Cook the Spätzle for about 2-3 minutes, or until they float to the surface. Drain and set aside.
12. In a separate pan, melt the butter over medium heat. Add the cooked Spätzle and toss to coat in the butter.
13. Season with salt and pepper to taste. Cook for a few minutes until heated through.
14. Serve the tender beef with the Spätzle, garnished with chopped parsley.