Wednesday, March 9, 2011

Hackbraten & Spaetzle with mushroom cream gravy

The Kitchen Witch is NOT a convenience foods fan. As a matter of fact I go out of my way to avoid all things processed and 'easy'. But sometimes you get in a rutt. And sometimes a friend suggests that you use a seasoning packet for a German dish that you've never heard of, much less tasted. And when you look at this seasoning packet and see that its got no HFCS or PHO's in it, well why not? There are times when a seasoning packet becomes your best friend and sparks an entire dinner that the family really loved. This meal was one of those times!

The meal in question, my dear readers, is Hackbraten, which are German mini meatloaves and they are delicious!! I served these delightful patties with spaetzle, a German egg dumpling, from a BOX! Yes. Seasoning from a packet and noodles from a box, heck I even used better than bullion for the broth!! Does using these prepackaged ingredients make me less of a cook? No. What it does is make me human and recognize that sometimes not every single thing needs to be from scratch. It can be semi homemade. But not cheesed out like Sandra Lee's version of semi homemade, after all I am a Kitchen Witch, therefore I do have standards.

The hackbraten are delicate patties of beef that are seasoned with onion, garlic and paprika and bread crumbs. They are light in texture and have a delicious seared outer crust. The spaetzle are tender yet firm morsels of tastiness. The gravy I made from caramelized cremini mushrooms, shallot, garlic, beef broth and half and half. It was a most delicious and satisfying meal, one that we'll be enjoying again I have no doubt. I am a very happy Kitchen Witch to have heeded the advice of a good friend and tried something new that I normally wouldn't have.

~*~The review of products is the opinion of the Kitchen Witch solely. The Kitchen Witch was not paid or reimbursed for her product review~*~

Hackbraten with spaetzle and mushroom cream gravy
Makes 4 servings
1 lb lean ground beef
1 packet Maggi hackbraten seasoning mix
1/2 box Maggi spaetzle
about 15-20 cremini mushrooms
1 shallot finely minced
1 clove garlic pressed or minced
1/4 c white wine
1 cup beef broth
1/3 c half and half
2 T butter
1 T olive oil
2 T canola oil
1 T corn starch

Bring a large pot of water to boil and season it with salt. Cook spaetzle according to package, about 25 minutes.

Mix the ground beef with seasoning mix according to directions. Form into 8 small patties.

Heat a large skillet over medium heat. Once hot add 1T canola oil and pan fry the patties, using 2 batches so as not to crowd the pan. Cook until desired doneness.

While the patties cook make the gravy.
In a 2nd skillet melt the butter and olive oil. Once hot add the mushrooms and brown well. When mushrooms are about 80% done add the shallot and garlic and continue to cook until shallot starts to brown on the edges, 2-3 minutes longer. Deglaze pan with white wine and allow to reduce by 1/2. Mix the cornstarch into the beef broth, stir it well and add to the pan. Bring gravy up to a simmer to thicken. Once thickened stir in the half & half. Serve with hackbraten and spaetzle.

Nutrition Facts provided by SparkPeople recipe calculator
4 Servings, 2 patties, spaetzle and gravy
Amount Per Serving
Calories 678.6
Total Fat 36.6 g
Saturated Fat 14.7 g
Polyunsaturated Fat 2.3 g
Monounsaturated Fat 14.6 g
Cholesterol 138.0 mg
Sodium 1,606.6 mg
Potassium 388.3 mg
Total Carbohydrate 50.0 g
Dietary Fiber 4.1 g
Sugars 2.5 g
Protein 30.6 g


Big Dude said...

Looks like a delicious meal and spaetzle is one of those things I must try and make sometime.

StephenC said...

25 minutes for the spaetzle? Can that be right? I love a good little meatloaf, even if it does have a funny name.

Yenta Mary said...

Oh, those look absolutely amazing!!! I, too, am not a convenience foods fan; and yet, I have to admit as well that sometimes they are just what's needed. So someone beat us to the perfect seasoning mix??? Kudos to 'em! Then we can enjoy the benefits ... :)

Betty Ray said...

Never heard of this so thank you for the introduction. Sounds and looks delicious. Sometimes a little convenience is just what the doctor ordered, ya know. Lovely!

Dom at Belleau Kitchen said...

wow, i've not heard of these but they look amazing and that recipe is well worth keeping... i think sometimes there's nothing wrong with a bit of packaged herbs or spice... they are helpfully easy after all!... and clearly made this dish work too x

Angie's Recipes said...

A hearty and delicious German meal! My husband eats Hackbraten very often, if not daily. :-))

Design Wine and Dine said...

Well it looks like you took some good advice and cooked them perfectly! I am intrigued by these - I know my husband would LOVE and he has German in him. These I might surprise him with one night! I will look for the packet - why not if it's good and healthy for the most part! Thanks!

Cranberry Morning said...

I wonder if I could find a German friend who would make this for me. I could trade blueberry/chocolate chip scones?

Jenn said...

My German grandmother use to make something very similar to this. Don't know why that didn't register when we were talking about it before :) I think she may have used a seasoning packet too... so if it's good for Grandma and The With, you know it's fantastic!!!

Karen Harris said...

These do look delicious. Growing up in a German/Czech community in south Texas, this spells pure comfort to me. I too love making everything from scratch that I can, but I must admit that I am a believer in Better Than Bouillon. I tell myself that using it instead of salt somehow diminishes any unhealthy properties it may have.

Ma What's 4 dinner said...

These sound delightful!!! I have to try them.

Lots of yummy love,
Alex aka Ma What's For Dinner

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