Hearty Spätzle Pan with Minced Meat and Leek

Hearty Spätzle Pan with Minced Meat and Leek

Student Cuisine

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Cook Time

35 min

Servings

4

Difficulty

Medium

Prep Time

30 min

This Thermomix® recipe for Hearty Spätzle Pan with Minced Meat and Leek is ready in 35 min and yields 4 servings. Step-by-step guide with precise Thermomix® settings on MixBuch.

Description

The hearty Spätzle pan with minced meat and leek is a hearty main course from the Thermomix® with Spätzle, minced meat and Emmentaler. The recipe is ideal for student cuisine and is quick to prepare with onions, flour and cream. In just 35 minutes, a cheap dish for 4 servings is created. Perfect for anyone looking for an uncomplicated and filling meal.

Ingredients (15 ingredients)

  • 2 piece Onions, medium-sized
  • 40 g Wheat flour
  • 1 tsp Sugar
  • 5 tbsp Sunflower oil
  • 350 g Spätzle, dried
  • 400 g Minced meat, mixed
  • 100 g Cream
  • 150 g Emmentaler, freshly grated
  • 2 Stangen Leek
  • 1 piece Onion, medium-sized
  • 2 tbsp Butter
  • 1 tbsp Sunflower oil
  • to taste Salt
  • to taste Pepper
  • Chives, fresh

Preparation (11 steps)

1

Prepare onions

Thermomix® Setting
3 sec/Speed 5

Peel and halve two medium-sized onions. Place the halved onions in the mixing bowl and chop for 3 sec./speed 5. Scrape down from the edge with the spatula.

3
2

Sauté onions

Thermomix® Setting
3 min/248°F/Speed 1 120

Leave the chopped onions in the mixing bowl. Add 2 tbsp sunflower oil and sauté for 3 min./120°C/speed 1.

180
3

Prepare fried onions

Remove the sautéed onions from the mixing bowl and place in a bowl. Add 40 g wheat flour and 1 tsp sugar and mix well so that the onions are evenly covered with flour. Set the onions aside.

4

Cook Spätzle

Cook 350 g dried Spätzle in a separate pot according to the package instructions. Then drain and briefly rinse with cold water to prevent sticking. Set the Spätzle aside.

5

Prepare onion and leek

Peel a medium-sized onion and dice. Clean, wash and diagonally cut two stalks of leek into fine rings. Set both aside.

6

Sauté minced meat

Heat 1 tbsp sunflower oil and 2 tbsp butter in a large pan. Add 400 g mixed minced meat, the diced onions and the leek rings. Season with salt and sauté over medium heat for approx. 8-10 minutes until the minced meat is crumbly.

7

Add Spätzle

Add the cooked Spätzle and 1 tbsp butter to the minced meat in the pan and heat briefly.

8

Add cheese and cream

Stir 150 g freshly grated Emmentaler and 100-150 g cream into the Spätzle and minced meat mixture. Stir until the cheese has melted.

9

Seasoning

Season the cheese Spätzle minced meat pan with salt and pepper. Season with sweet paprika powder to taste.

10

Fry fried onions

Heat 5 tbsp sunflower oil in a pan. Add the floured onions and fry over medium heat for approx. 10-15 minutes until golden brown and crispy. Stir occasionally.

11

Arrange and serve

Arrange the cheese Spätzle minced meat pan on plates and garnish with fresh chives and the roasted onions. Serve immediately.

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About this recipe

This hearty Spätzle pan with minced meat and leek is a dish that we regularly have on the table at home. It is a modern interpretation of classic cheese Spätzle, enriched with minced meat and the slightly sweet aroma of leek. I still remember well how my grandma used to stand in the kitchen for hours to scrape the Spätzle by hand. This version is of course much faster and easier, without sacrificing the hearty taste. The list of ingredients may seem a bit long at first glance, but each component contributes to the overall result. The onions, both the sautéed and the crispy fried onions, provide a pleasant sweetness and texture. The minced meat provides the hearty base and makes the dish filling. The leek contributes a subtle spiciness that harmonizes perfectly with the cheese. The Emmentaler, with its nutty aroma, melts wonderfully and combines all the ingredients into a creamy unit. And of course, the Spätzle themselves should not be missing, which serve as a carbohydrate base and absorb the flavors. The Thermomix® plays a central role in this recipe, especially in the preparation of the onions. Chopping and sautéing in the mixing bowl saves time and ensures an even result. It is important to mix the onions well with flour and sugar after sautéing so that they become nice and crispy when roasted. Make sure not to cook the Spätzle for too long, as they will continue to cook in the pan. The cream should only be added shortly before serving so that the pan does not become too dry. For a vegetarian version, the minced meat can simply be replaced with a plant-based alternative. Tofu or soy granules are ideal for this. If you like it vegan, you can use plant-based alternatives instead of cream and cheese. Feel free to experiment with different spices. Paprika powder, nutmeg or a pinch of chili give the pan a special touch. It is best to serve the Spätzle pan directly from the pan, garnished with fresh chives and the crispy fried onions. A fresh salad goes perfectly with it. If you like, you can also put a dollop of crème fraîche or sour cream on the pan. Leftovers of the Spätzle pan can easily be stored in the refrigerator. Simply heat up in the pan or in the microwave before serving. However, the fried onions should be stored separately so that they do not become soft. The pan can also be prepared well. Minced meat, leek and onions can be fried the day before. However, the Spätzle should be cooked fresh to avoid sticking together.

Tags

#Meat #Hearty #Fast #Cheap

Allergens

  • Gluten-containing Cereals
  • Milk
  • Celery

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