On Friday, Melanie came home from work a bit earlier than usual, and we walked over to Oma and Opa’s house to have a traditional soup that Oma had prepared during the day.
Gaisburger Marsch is a traditional Swabian (the region Stuttgart belongs to) beef stew named after Gaisburg, a district of Stuttgart. One explanation for the name Gaisburger Marsch is that the dish was so popular in the 19th century among officer candidates that they marched all the way to Gaisburg where their favorite dish was served in the restaurant called Bäckerschmide. Another version claims that locals from Gaisburg became prisoners of war and their women were only allowed to bring them one meal every day, so they created this nourishing dish and marched with it to the camp. The district of Gaisburg hosts annual celebrations with a festival lasting several days.
Here is one way to make Gaisburger Marsch;
Ingredients
500g beef shanks or beef soup bones
1 bay leaf
1 small onion - chopped
1 tsp pepper
4 garlic cloves
1kg Boneless Beef - cubed
2 cup carrots - chopped
2 cup celery root OR celery - chopped
1 large onion - sliced
1 leek - chopped
1 tsp salt
1 pinch nutmeg
6 to 8 medium potatoes - cubed or sliced
2 cups Spaetzle (German noodles)
1 bunch parsley - chopped
2 tbsp butter
1 / 2 bunch chives - chopped
Method
1. In a large Dutch oven or stew pot, cook the beef bones with 2L water, the small chopped onion, bay leaf, garlic and pepper. When it comes to a boil – add the beef cubes and continue to cook for 1 hour, until the meat is tender. (Skim off any foam that accrues on the top)
2. Remove the meat cubes to a platter with a slotted spoon. Strain the broth through a tea towel and return the broth to the pot. Return the meat to the pot. Add the carrots, celery, leek, potatoes, salt & nutmeg.
3. Bring to a boil – then reduce the heat, cover and simmer for 30 minutes until the potatoes are done.
4. Meanwhile, heat the butter in a small frying pan – add the onions and cook until they are browned.
5. Stir the parsley and spaetzle into the stew.
6. Ladle the stew into individual bowls topped with some of the browned onions and sprinkled with the chopped chives.
Serves 6
Enjoy
x
Gaisburger Marsch is a traditional Swabian (the region Stuttgart belongs to) beef stew named after Gaisburg, a district of Stuttgart. One explanation for the name Gaisburger Marsch is that the dish was so popular in the 19th century among officer candidates that they marched all the way to Gaisburg where their favorite dish was served in the restaurant called Bäckerschmide. Another version claims that locals from Gaisburg became prisoners of war and their women were only allowed to bring them one meal every day, so they created this nourishing dish and marched with it to the camp. The district of Gaisburg hosts annual celebrations with a festival lasting several days.
Here is one way to make Gaisburger Marsch;
Ingredients
500g beef shanks or beef soup bones
1 bay leaf
1 small onion - chopped
1 tsp pepper
4 garlic cloves
1kg Boneless Beef - cubed
2 cup carrots - chopped
2 cup celery root OR celery - chopped
1 large onion - sliced
1 leek - chopped
1 tsp salt
1 pinch nutmeg
6 to 8 medium potatoes - cubed or sliced
2 cups Spaetzle (German noodles)
1 bunch parsley - chopped
2 tbsp butter
1 / 2 bunch chives - chopped
Method
1. In a large Dutch oven or stew pot, cook the beef bones with 2L water, the small chopped onion, bay leaf, garlic and pepper. When it comes to a boil – add the beef cubes and continue to cook for 1 hour, until the meat is tender. (Skim off any foam that accrues on the top)
2. Remove the meat cubes to a platter with a slotted spoon. Strain the broth through a tea towel and return the broth to the pot. Return the meat to the pot. Add the carrots, celery, leek, potatoes, salt & nutmeg.
3. Bring to a boil – then reduce the heat, cover and simmer for 30 minutes until the potatoes are done.
4. Meanwhile, heat the butter in a small frying pan – add the onions and cook until they are browned.
5. Stir the parsley and spaetzle into the stew.
6. Ladle the stew into individual bowls topped with some of the browned onions and sprinkled with the chopped chives.
Serves 6
Enjoy
x