According to the weatherman this morning, a cold front is moving through the western and eastern parts of the country. I have to admit...I'm a bit jealous. Our weather is going to be in the mid-70s this week! Sometimes it's hard to believe that Christmas is just 8 days away, especially when I'm wearing flip-flops and short sleeves.
I've started trying to compensate for the lack of cold weather outside. Have any of you ever done this? I keep the house a bit chilly, wear my long sleeves and fuzzy socks, and burn Christmas candles. I also love making warm and filling dishes. Somehow, when I'm sitting in front of a bowl of comfort food, it starts to feel a little bit like winter after all.
This Bavarian beef is one of those perfect cold weather meals...or "pretend" cold weather meals! I adapted the recipe from one that I got from a good friend, and she had adapted it from the original. So, it's been crafted with love and is sure to warm the hearts and tummies of your family.
It's also easy to put together. Simply brown some stew meat and onion (no need to cook it through).
Place in a slow cooker, and add broth and seasonings. Cook on high for 4-5 hours or until beef is tender.
Mix some flour and water and stir into the beef - let simmer for 2 minutes, or until sauce has slightly thickened. Serve the beef and sauce over hot cooked spätzle noodles (regular pasta or rice would also work well). I like to top mine with a dollop of sour cream for that perfect finishing touch.
2 pounds stew meat or boneless chuck roast, cut into 1-inch cubes
1/2 onion, cut into strips
2 tablespoons vegetable oil
3 cups beef broth
1 t. minced garlic
1 t. caraway seed
1 t. salt
2 t. dill seed
2 t. paprika
1/4 teaspoon pepper
1/4 cup cold water
3 tablespoons all-purpose flour
6 T. sour cream
Hot cooked spätzle
In a large skillet, brown beef, garlic, and onion in oil. Place in a large slow cooker. Add the beef broth and seasonings. Cook on high 4-5 hours or until beef is tender. Combine water and flour until smooth; gradually stir into the beef mixture. Cook and stir for 2 minutes. Serve over spätzle with a dollup of sour cream on top. Serves 6.