What is Gaisburger Marsch?

Gaisburger Marsch is a goulash, which comes from the southwestern region of the Swabie German, especially in Stuttgart. This is clearly identified by the stew of beef, potatoes and "spätzle", the type of egg noodle very common in the meals of other Central European countries such as Austria, Hungary and Switzerland. Several German leaders, such as Horst Köhler, the previous German president and General Wolfgand Schneriderhan, quote Gaisburger Marsch as their favorite food. Even Harald Wohlfahrt, considered one of the best chefs in Germany and Europe, also refers to stewed meat as his favorite food. One account tells about how the 19th century soldiers in the nearby mountains regularly ate stewed meat in a restaurant in Gaisburg called "Bäckerschmide". That was their love for goulash of soldiers often marched down the mountains down the city to satisfy their desire. To give women to their men with nutritious and tasty food, they cooked steamed meat made of some meat, vegetablesAnd carbohydrates and went to the prison camp to distribute food. In this way, Gaisburger Marsch was invented.

In addition to the meat itself, beef, especially marrows, they are also important ingredients in the bowl to create tasty mass supplies. Meat and bones are usually cooked in uninhabited water, sometimes with chopped onions, pepper and a piece of bay leaf. When the meat is slightly fine, the bones are removed to the steamed spices such as salt, cloves and nutmeg. Peeled and quarterly potatoes are also inserted in steamed in front of other vegetables such as carrots, pores and celery to prevent these ones to be too soft. A small amount of butter can be added to create a richer taste.

Noodle element Gaisburger Marsch, which is "Spätzle", is prepared separately from steamed meat. Dry and pre -cooked egg noodles are commercially available in manySupermarkets, but many chefs still prefer to make noodles. When Spätzle is ready and placed in a bowl, the meat is poured on it. Gaisburger Marsch will complete the grape of fried onions and chives or parsley.