Garnish with finely chopped chives
Serve with a garden salad and lemon vinaigrette
Pair with a glass of Chateauneuf-de-Pape or White Rhône
Place dish in the fridge to thaw overnight or for 24 hours.
Pour contents into a medium-sized pot on the stove. Add 1/4 - 1/2 cup of stock of choice (if you’re in San Diego, we especially recommend picking up a container of fresh bone broth from Ranch 45)
Cook gently over medium heat until dish is heated through, a few minutes. Do not overcook, otherwise noodles will lose their texture.
Garnish with fresh chives or parsley. Serve with a lemon vinaigrette (recipe above) over greens for a fresh salad!
Spaetzle egg noodle, brandt beef, heavy cream, sour cream, white wine, milk, porcini mushrooms, cremini mushrooms, mustard, shallots, butter, black pepper, lemon, chives, modified starch, salt
Spatzle egg noodle, beef, Dijon mustard, shallots, mushrooms, chives, white wine, lemon, modified corn starch, butter, cream, sour cream, egg, flour, salt
Whether it’s in their market, butcher shop, or restaurant, Ranch 45 celebrates the local bounty that is San Diego’s food scene. Rooted in the values of farm, family, fun, education, and community, owner and chef team Pam and Aron Schwartz are deeply committed to sourcing from suppliers that stand by their values. As such, they exclusively use and sell Brandt Beef, a family owned, premium natural beef producer that is dedicated to sustainable practices. Ranch 45 has recently launched a dry-aged beef program in their butcher shop, making this one of the top spots to buy premium cuts of meat for at-home cooking.