Having learned from Rainer Klutsch that there’s no better place in the world than the kitchen, this was where we decided to meet once again for this issue. We were hoping the impassioned chef would grant us some even deeper insights into the Swabian culinary arts. Sure enough, Rainer set the “kitchen on fire” as we tried our hand at some more specialities from our southwest German homeland.
Gaisburger Marsch: This legendary Swabian stew contains enough meat, potatoes, and spätzle to warm the heart, soul, and belly.
800 g topside of beef
300 g carrots
350 g celery root
500 g potatoes
Half a bunch of flat-leaf parsley
50 g butter
400 g spätzle
Rinse off the meat with cold water, then place it in a pot with two litres of more cold water and a teaspoon of salt. The water should cover the meat entirely. Bring the pot to a boil, then skim off the top of the liquid. Reduce the heat to a medium level and simmer for two hours.
(Tip: You can add juniper, allspice, and even aniseed to the broth if you like.)
Peel the carrots and celery root and cut them into cubes. Wash the potatoes, then peel and cube them as well. Tear off the parsley leaves and chop them up. Peel the onions and cut them into small cubes. Heat the butter in a pan and sauté the onions over medium heat until they turn golden-brown, stirring all the while.
When the meat still needs around 35 minutes, add the carrots and celery root to the pot (and skim off the top again, if necessary). After another 15 minutes, add the cubed potatoes. Once the meat is ready, remove it, cut it into bite-size cubes, and add it back to the pot. The spätzle can also go straight into the pot to heat them up. Garnish with the sautéed onions and parsley and serve.