Spoja Lorda Swabian Style

Ingredients

In the Swabian adaptation of Spoja Lorda, the Italian dish is transformed by incorporating Swabian-style pasta dumplings called "Spätzle" instead of the traditional Italian pasta. The flavors of the dish are also enhanced with Swabian herbs and spices, giving it a distinct taste that reflects the culinary traditions of the region. We alse have the original recipe for Spoja lorda, so you can check it out.

• 500g (1.1 lb) beef, cubed 500g (1.1 lb) beef, cubed
• 2 onions, finely chopped 2 onions, finely chopped
• 2 carrots, diced 2 carrots, diced
• 2 celery stalks, diced 2 celery stalks, diced
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 2 bay leaves 2 bay leaves
• 1 sprig of thyme 1 sprig of thyme
• 1 sprig of rosemary 1 sprig of rosemary
• 1 liter (4 cups) beef broth 1 liter (4 cups) beef broth
• 250g (2 cups) all-purpose flour 250g (2 cups) all-purpose flour
• 2 eggs 2 eggs
• 120ml (1/2 cup) water 120ml (1/2 cup) water
• Salt and pepper to taste Salt and pepper to taste

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat (total, saturated): 12g, 4g
• Carbohydrates (total, sugars): 45g, 4g
• Protein: 40g
• Fiber: 4g
• Salt: 2g

Preparation

1. 1.
   In a large pot, heat some oil over medium heat. Add the onions, carrots, celery, and garlic. Sauté until the vegetables are softened.
2. 2.
   Add the beef cubes to the pot and brown them on all sides.
3. 3.
   Pour in the beef broth and add the bay leaves, thyme, and rosemary. Season with salt and pepper.
4. 4.
   Bring the broth to a boil, then reduce the heat to low. Cover the pot and let it simmer for about 2 hours, or until the beef is tender.
5. 5.
   In the meantime, prepare the Spätzle. In a mixing bowl, combine the flour, eggs, water, and a pinch of salt. Mix until a smooth batter forms.
6. 6.
   Bring a large pot of salted water to a boil. Using a Spätzle press or a colander with large holes, press the batter into the boiling water, creating small dumplings.
7. 7.
   Cook the Spätzle for about 2-3 minutes, or until they float to the surface. Remove them from the water and set aside.
8. 8.
   Once the beef is tender, remove the bay leaves, thyme, and rosemary sprig from the pot. Adjust the seasoning if needed.
9. 9.
   Serve the Spoja Lorda Swabian Style by placing a portion of Spätzle in a bowl and ladling the beef and broth over it. Garnish with fresh herbs if desired.

Treat your ingredients with care...

• Beef — Choose a tender cut of beef, such as chuck or stew meat, for the best results in this recipe. Trim any excess fat before cubing the beef.
• Spätzle — To achieve the traditional Swabian texture, make sure the Spätzle batter is not too thick or too thin. Adjust the amount of water accordingly to achieve a smooth and pourable consistency.

Tips & Tricks

• For added flavor, you can sear the beef cubes before adding them to the pot.
• If you prefer a thicker broth, you can mix a tablespoon of cornstarch with a little water and add it to the simmering broth.
• Leftovers can be stored in the refrigerator for up to 3 days. The flavors will continue to develop, making it even more delicious the next day.

Serving advice

Spoja Lorda Swabian Style is best served hot, straight from the pot. Garnish with fresh herbs, such as parsley or chives, for a pop of color and added freshness.

Presentation advice

Serve the Spoja Lorda Swabian Style in individual bowls, making sure to showcase the tender beef, flavorful broth, and chewy Spätzle. The dish can be garnished with a sprig of fresh thyme or rosemary for an elegant touch.