Creamy Spaetzle with Cream Sauce
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 15 mins |
| Total Time | 35 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 500 g spaetzle
- 2 small onions
- 2 tablespoon tomato paste
- 250 ml beef stock or vegetable stock, depending on your taste
- 250 ml cream
- some flour
- salt and pepper
- thyme
- rosemary
- Paprika powder
- 1 bay leaf, possibly whole or ground
- Butter for frying
Print Recipe
Pin Recipe Instructions
- Cook the spaetzle according to the instructions on the packet. Cut the onions into small cubes and sweat golden yellow in a little butter with the tomato paste. Deglaze the onions with the stock or the stock and reduce the sauce until it thickens slightly.
- Take the sauce off the stove and puree, this gives it a nice smoothness. Whisk the cream with a little flour. Put the sauce back on the stove and add the cream with the flour over medium heat. Stir constantly, otherwise it will get lumpy. Season the sauce to taste and season to taste.
- Drain the spaetzle, do not rinse, and add it to the sauce. Season the dish again and serve hot.
- The creamy spaetzle with cream sauce are particularly child-friendly, also because you can no longer see the onions.
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