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Old 06-24-2011, 02:02 PM   #1
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ISO spaetzle recipe

Does anyone have a descent Stredel recipe?

It's a German Dough that you use to sop up the juices from beef / pork / what ever?


Please don't send me to All recipes, they are a joke site and some of the recipes on the site are really bland in flavor.

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Old 06-24-2011, 02:12 PM   #2
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I'm not sure you mean strudel. What it sounds like you're describing is spaetzle, which is a dough-like side dish that is eaten as you describe.
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Old 06-24-2011, 02:15 PM   #3
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yeah. strudel is a finer flakey dough wrapped around a fruit based filling.
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Old 06-24-2011, 02:19 PM   #4
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If spaetzle is what you have in mind, here's a little more information about it and some recipes to try.
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Old 06-24-2011, 02:19 PM   #5
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Quote:
Originally Posted by Katie H View Post
I'm not sure you mean strudel. What it sounds like you're describing is spaetzle, which is a dough-like side dish that is eaten as you describe.
Thank you everyone.

Katie, Yes that's it Lidia from Lidia's Italy was making it today on the cooking channel. And I love German food.
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Old 06-24-2011, 02:25 PM   #6
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Glad I could help. I was pretty certain spaetzle was what you had in mind. I'm sure what Lydia prepared was delicious. I love spaetzle and make it, not as often as I should. I forget about it and usually only make it in the colder months and serve with German/Bavarian dishes.
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Old 06-24-2011, 02:28 PM   #7
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There is a special kitchen implement and technique for making spaetzel. But, you can also use yor imagination and come up with other ways to get the batter streaming in your broth...
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Old 06-24-2011, 02:30 PM   #8
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There is a special kitchen implement and technique for making spaetzel. But, you can also use yor imagination and come up with other ways to get the batter streaming in your broth...
Yes, a very large-holed strainer/colander will work in place of a spaetzle maker. Also the large holes in the sides of a box grater work, but you have to be extra careful that you don't add some of yourself to the spaetzle.
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Old 06-24-2011, 02:35 PM   #9
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I had two recipes, and it seems the one I like the most is from Joy of Cooking. I really don't remember what was wrong with the one that came with the little grater thingie I bought. I think that all the measurements were metric, which in and of itself would be a problem, but also that it was too dry. The "Joy" recipe was much closer to what husband remembered his mom making and what I remembered as a child living in Germany. Almost fluffy rather than like paste pellots.
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Old 06-24-2011, 02:45 PM   #10
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I had two recipes, and it seems the one I like the most is from Joy of Cooking. I really don't remember what was wrong with the one that came with the little grater thingie I bought. I think that all the measurements were metric, which in and of itself would be a problem, but also that it was too dry. The "Joy" recipe was much closer to what husband remembered his mom making and what I remembered as a child living in Germany. Almost fluffy rather than like paste pellots.
My brother in law was over in Germany for a few years serving with the Canadian Military. He and my sister exposed me to the joys of spaetzel. I was lucky enough to come across a never used, spaetzel maker, at a church yard sale. I love it. Thanks to this thread, I will dig it out and make it again soon.
And, The Joy Of Cooking recipe it will be.
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