Gaisburger Marsch is a traditional Swabian stew. And very tasty! The base: a hearty meat broth with beef and soup greens. The meat is cut into cubes and arranged on a plate with boiled potatoes and „Spätzle“ (Swabian pasta). Then the hot broth is poured over it and the dish is served with golden-brown butter roasted onions.
Ingredients (for 4 servings):
- 500 g boiled meat
- 500 g soup bones
- 2 onions, celery and leeks
- 3 carrots, a bundle of parsley
- Pepper, salt, nutmeg, chives, butter and lard
- 400 g raw sliced potatoes
- approx. the same amount of Spätzle
Add soup bones and one Tbs. of salt to 1/ ½ liter of cold water and slowly bring to a boil. Remove foam. Add meat and part of the soup greens (retain one onion, 2 carrots and half of the parsley). Boil gently for two hours.
Prepare the Spätzle in the meantime (see recipe), sauté in hot butter, keep warm. Peel potatoes and cut into finger thick slices. Slice the remaining carrots.
Remove boiled meat from broth and cut into cubes. Strain broth and use to simmer the potatoes and carrots until tender. Season with pepper and nutmeg.
Place Spätzle in a pre-warmed serving dish. Add potatoes, carrots and meat and fill up with broth. Cut the remaining onions into rings fry golden in lard and sprinkle over the stew. Top with a generous amount of chopped parsley and chives.