| German Meatballs w/Spaetzle 2
Sauce:
One 10 ounce can of beef broth
One 3 ounce can of chopped mushrooms
1/2 cup of chopped onions
1 cup of sour cream
1 tablespoon of flour
1/2 teaspoon of caraway seeds
Spaetzle:
2 cups of flour
1 teaspoon of salt
2 beaten eggs
1 cup of milk |
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Meatballs:
1 pound of ground beef
1 egg
1 tablespoon of parsley
1/4 tablespoon of poultry seasoning
1/2 cup of dry bread crumbs
1/4 cup of milk
1/2 teaspoon of salt
Dash of pepper
Add all ingredients for meatballs together. Make small meatballs, brown them and drain excess fat. Add beef broth, onions and mushrooms. Cover and simmer for 30 minutes. Afterwards blend sour cream, flour and caraway seeds and stir into broth. Cook until thickened. To make spaetzles add ingredients and mix well. Place mixture in a coarse-sieved colander. Let drip into a pan of boiling water. Cook until they float then 1 extra minute. Drain. Add small amount of butter or oil to stop spaetzles from sticking together. 
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