- 1 package Bechtle spaetzle (about 1 pound)
- salted water, as needed
- 2 ounces salted butter
- 1 tablespoon finely sliced garlic cloves
- 2 cups sliced red onions
- 2 cups sliced white mushrooms
- 1/4 cup all-purpose flour
- 1 1/2 cups beef stock or beef broth
- 6 ounces sour cream
- 1 tablespoon fresh dill
- salt & pepper, to taste
- 2 cups shredded Bavarian Swiss cheese
- 1/3 cup breadcrumbs
- 1/4 cup chopped parsley
Blanch spaetzle in salted water and cook until al dente, drain and reserve. In a medium pan over medium heat, melt butter and sauté garlic and onions until tender. Add mushrooms and cook until mushrooms are tender. Add flour making a paste and cook an additional 3 to 5 minutes. Add beef stock and stir to make a medium thick sauce. Cook 2 to 3 minutes at a low simmer. Remove sauce from heat and stir in sour cream, dill, salt and pepper. Place spaetzle in large bowl and pour sauce over noodles, tossing thoroughly. Spray 9″ x 13″ pan with oil and pour noodle casserole mixture into pan. Arrange shredded cheese over the top and sprinkle with bread crumbs. Bake at 375 F for 20 to 30 minutes until cheese is melted and sauce is bubbly. Allow to rest 10 minutes before serving. Sprinkle chopped parsley over top.
This recipe is a wonderful side dish that will go well with just about any pork, chicken, or beef entree.
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