Authentic German Spaetzle with Mushroom Gravy (Jägerspätzle)
A cozy German comfort dish featuring tender spaetzle noodles topped with rich, earthy mushroom gravy — perfect for chilly nights or Oktoberfest vibes.
Equipment
- 1 Mixing bowl Large
- 1 Spaetzle maker or colander
- 1 Large pot
- 1 Large skillet
Ingredients
Main ingredients
- 2 ½ cups flour
- ½ teaspoon salt
- ⅓ cup water
- ⅓ cup milk
- 3 eggs
- 4 tablespoons butter divided
- ¼ cup onion finely chopped
- 2 cloves garlic minced
- 1 pound button mushrooms sliced
- ½ teaspoon dried thyme
- 1 tablespoon flour
- ½ tablespoon tomato paste
- ¼ cup white wine or more broth
- 2 cups beef broth
- 2 tablespoons heavy cream optional
- salt & pepper to taste
Instructions
Instructions
- In a large mixing bowl, whisk together flour and salt. Add eggs, water, and milk, then beat until batter is thick and smooth. Let rest for 10 minutes.
- Boil salted water in a large pot. Use a spaetzle maker or colander to press batter into water. Cook 2–3 minutes until dumplings float. Remove and set aside.
- Heat 2 tablespoons of butter in a skillet over medium heat. Add cooked spaetzle and fry until golden. Set aside and keep warm.
- Add remaining butter to the same pan. Add chopped onion and sauté until translucent, then add garlic and cook for another minute.
- Add mushrooms and thyme. Cook about 10 minutes, until browned. Season with salt and pepper.
- Stir in flour and tomato paste. Pour in wine or broth and then beef broth. Simmer until sauce thickens.
- Optional: Stir in heavy cream for extra richness. Pour gravy over spaetzle and serve hot.
Notes
You can prep the mushroom gravy a day ahead and refrigerate it. It reheats well! Store leftovers in the fridge up to 4 days.