Cooks in: 1h
Levels: Easy
Serves: 4
List of Ingredients
- 2/3 LB. of beef
- 2/3 LB. of turkey breast
- 1 1/3 C. of flour
- 5.5 OZ. of potato
- 5.5 OZ. of fresh beet
- 7 OZ. of carrot
- 1/3 C. of milk
- 2.5 OZ. of baby spinach, cleaned
- 2 of eggs
- Butter
- Vinegar
- Extravirgin olive oil
- Salt
- Pepper
Method
1
Chop the peeled potato, beet, and carrot into medium-sized pieces; boil the potato in salted water with a bit of vinegar for 2 minutes; boil the beet separately for 4 minutes. Chop the beef and turkey into cubes. In a large skillet, brown the beef over high heat for 2 minutes with a tablespoon of oil and a pat of butter; season with salt and pepper and set aside.
2
In the same skillet, cook the turkey for 4 minutes with 2 tablespoons of oil; season with salt and pepper and set aside. Add 2 tablespoons of oil and a pat of butter to the same skillet and sauté the carrots; after 1 minute, add the potatoes and beets, season with salt, and cook for another 4 minutes. Add the meat back into the pan along with the spinach and turn off the heat once it has wilted.
3
Prepare the spätzle: bring a pot of water to a boil and then add salt; in a bowl, mix the flour, eggs, and milk with a pinch of salt until a thick batter forms. Place the batter in a spätzle maker, and allow them to fall directly into the water. Remove them once they float to the surface and quickly sauté them in a pan with 2 tablespoons of oil and a pat of butter. Serve them with the meat and vegetables.