It’s February, it’s winter, and it’s time to braise. Time to smell the wonderful scent of braised beef in my Dutch oven. Let it waft through the house and make everyone feel cozy and warm.
I don’t like to call this a pot roast. It just sounds like the dried-up kind with no taste. Instead, I’m giving you this mouth-watering rosemary scented braised beef– full of flavor and oh so delicious. For a weeknight meal in February this is it.
What I’m serving along side, and because I have a lot of German in me—yes the stubborn kind, is Spaetzle. Spaetzle literally translated in German means “little sparrow.” Before you decide not to try this because you’re saying “Who in the world is going to make homemade spaetzle?”, just know it’s as easy as mashed potatoes and such a great accompaniment.
But hey, if you stick with the mashers the sauce will be great on those too.
And the bonus this week—if you have any Braised Beef left over, simply shred it, add a can of crushed tomatoes, and serve it over pasta another night.
2 eggs, slightly beaten
1 1/2 cups flour
1/2 cup milk
1 teaspoon salt
1/4 teaspoon baking powder
Bring a saucepan of salted water to a boil, reduce the heat, and maintain a simmer. In a bowl, stir all the ingredients together. Place a colander over the pan, pour about 1/4 of the batter into the colander, and press through the holes with a plastic spatula into the hot water. When the spaetzle starts to float to the surface it’s done. The Spaetzle cooks fast-1-2 minutes. Remove the dumplings with a slotted spoon and repeat the procedure with the remaining batter. Finish with salt, pepper, and a little butter.
Have a great week!