Enough for 2-4 Swabian fans:

• 1 bag of spaetzle
• 2 bottles of EICKENHOFER WEIDEGANS BONE BROTH
• 3-4 medium sized potatoes (waxy)
• 2 carrots
• 3 white onions
• 200 g boiled beef (pre-cooked)
• 4-6 mushrooms
• Parsley
• some butter, salt, sugar

And so it goes:

• You first grab that bag full of spaetzle - yes, it's like opening a little dumpling bag of bliss. You prepare the spaetzle according to the instructions on the package. But be careful, these little pastas are pretty clever and don't like to be overcooked.
• Now, cast your eyes on those waxy potatoes. They should be cooked in a pot of salted water until they are al dente. Make sure you don't overcook them or they'll become softer than a mattress!
• It's the turn of the carrots! Cut these orange guys into nice slices and cook them al dente too. We don't want carrots that are harder than life itself.
• Take three white onions, slowly sweat them in a pan with butter and add some sugar. Then let them caramelize slightly. The point here is that the onions transform into a golden, fragrant symphony.
• The beef – the star of the dish! You have already pre-cooked 200 g boiled beef and cut it into thin slices. Beautifully done! Now throw these slices into the mix like you would toss a coin into a wishing well.
• Now it's the turn of the raw mushrooms. Slice them thinly, as if you were preparing artwork for a vegetable exhibition. Finely chop the parsley.
• Get out your goose broth and pour it over this lovely mixture. Make sure the broth is hot or your ingredients will protest!
• Finally, garnish the dish generously with finely chopped parsley. Feel free to use a little extra – after all, parsley is healthy, right?
• Voila! Your spaetzle dish is ready to be enjoyed. Bon appetit and may your taste buds dance with joy!