Childhood memories of my grandmother’s perfume mixed with the enticing savory smells of German food cooking on the stove and baking in the oven fill my head. Dinner at Oma’s was the best. She always had piles of rouladen, a big bowl of goulash, soft buttery mashed potatoes, sweet honey glazed carrots, broccoli and cauliflower casserole and hot dinner rolls. And mildly sweet flaky cheese and cabbage strudels that I plan to share with you one day as well.
But one of my favorite childhood dishes was her rich and buttery spaetzle, fresh boiled egg noodle dumplings tossed with fresh butter. The spaetzle made a great base for rich goulash and the gravy from the rouladen.
Or shown here with my Quick Marinated Top Sirloin Steak. Just look at those rich egg noodles-so delicious, they melt in your mouth! And my family loves these noodles, especially my most finicky one!
What I LOVE about these noodles is they can be done from start to finish in only 25 minutes. And the process of making these delicious dumplings is quite simple. I use my spaetzle press to make these, but a spoon and a colander work great too, as I’ve used in my earlier days.
So gather your ingredients to make these noodles and serve them anyway you like….