Sauerbraten mit spatzle Recipe

Sauerbraten:

Put meat in large bowl. Bring to boil water, vinegar, and next 7 ingredients. Cool and pour over meat; add pine twigs. Cover and put in refrigerator, turning meat once or twice a day. (If top or bottom round is used, it should marinade for 48 to 72 hours. For eye of the round, 24 to 40 hour4s is ample.) When ready, remove meat from the marinade; strain marinade and reserve. Rub meat with flour mixed with salt and pepper. Brown on all sides in hot fat, being sure not to pierce meat. Put meat on rack; add sliced onion, carrot, tomators, strained marinade, and water. Cover and simmer for 2 1/2 hours, or u ntil meat is tender, turning once or twice. Remove meat and thicken liquid with flour mixed with a little cold water. Simmer for a few minutes. Adjust seasoning if necessary. A little white wine or sour cream can be added to gravy, if desired. Serve with spatzle. Makes 6 to 8 servings.

Spatzle:
Sift flour with salt and spices. Add eggs and water. Beat batter until thick and smooth. Dampen the end of a small cutting board. Put on 3/4 cup of the dough. With spatula, smooth a small amount of the dough very thin. Cut off small strips of dough into a large kettle of boiling salted water. Dip spatula into water several times during cutting. If dough is too thin to hold together, add a little flour. Cook until tender, about 5 minutes. Lift out with a slotted spoon, drain, and place in serving dish. Continue with remaining dough, adding a little fresh boiling water to kettle each time. Serve with a little melted butter. Makes about 6 servings.