Homemade Swabian Maultaschen in rich beef broth - Traditional & Simple
Meow! Here is your little kitchen cat Mila with a very special classic: Homemade Swabian Maultaschen in rich beef broth. Is there anything better than snuggling up on the sofa with a steaming bowl full of soul food? These traditional Maultaschen with their savory filling of meat and fresh herbs simply taste best when homemade. I only use high-quality, fresh ingredients for this recipe, because as a gourmet cat, nothing from a can ever comes onto my table! The dough is wonderfully elastic, the filling is hearty, and the broth is so aromatic that you'll want to slurp up every last drop. Don't worry, even if you think Swabian specialties are complicated – this recipe is absolutely foolproof. Step by step, I'll show you how to conjure up a meal that tastes like home without any convenience products. Grab your apron, let's get started!
Ingredients
Preparation
For the pasta dough, knead flour (150 g) with egg (1) and a splash of water until a smooth dough forms, and let it rest briefly.
For the filling, mix ground beef (100 g) with finely chopped spinach (50 g), diced onion (1) and chopped parsley (10 g).
Roll out the pasta dough thinly, distribute the filling on it, roll it up and cut into even pieces.
Bring the beef broth (500 ml) to a boil in a pot.
Carefully slide the Maultaschen into the broth and let them simmer over medium heat for about 10 minutes.
Before serving, sprinkle everything with fresh chives (5 g) and enjoy hot – a true purr of happiness is guaranteed!
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