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Trefftz’s Chicken Paprikash & Spaetzle

Trefftz’s Chicken Paprikash

by Tim Granzeau

Ingredients: Original Tim’s version

1 Tbsp. lard butter/canola mix

1 large onion, chopped onion maybe more.

1 small green pepper, chopped red bell pepper

1 Tbsp. salt 1 Tbsp. Kosher salt

1 1/2 Tbsp. paprika (Hungarian) paprika sweet & a little semi-hot

1 cup water homemade chicken stock

1 boullion cube

4 Pounds chicken parts chicken thighs

1 cup sour cream crème fraiche


Heat butter/oil in a heavy sauté pan.  Saute onion and pepper to soften. Stir in salt and paprika.  Remove the vegetables to a bowl.

Saute the chicken pieces to light golden brown.  Begin with the white meat and remove to a separate covered bowl.  Continue sautéing the dark meat.

Return vegetables to the pan on top of the dark meat.  Add stock and bring to simmer. Cover and simmer on low for 20 minutes.  Nestle the white meat pieces into the pan, cover and simmer for another 20 minutes.

Remove chicken.  Reduce stock in pan if desired.  Add sour cream/crème fraiche and stir while simmering.  Adjust seasoning before serving.

Optional Method:  Brown chicken in onions before adding paprika.  Add little or no liquid, simmering chicken slowly in its own juices.


Aunt Freda’s Spaetzle


2 cups flour

2 eggs

2 egg yolks

2/3 cups milk

2 tsps. kosher salt


Mix ingredients to make a batter.  Rest 15 minutes

Slice from a plate into a large sauce pan of well-salted, boiling water.

You may also use a board, colander or spaetzle press.

Cook 5 minutes to float the dumplings.  Drain and mix with a little butter.

You may briefly sauté before serving.

Options:  You may add fresh minced herbs to the batter.


Cooks Illustrated’s Spaetzle


2 large eggs, beaten

1/3cup milk

1 teaspoon Kosher salt

1/4 teaspoon ground white pepper

1/8 teaspoon ground nutmeg

1 1/2 cups unbleached all-purpose flour

4 tablespoons unsalted butter , room temperature, cut into 6 pieces


Beat eggs, milk, and seasonings in a medium bowl. Stir in flour to form a smooth but thick batter; let batter rest for 10 minutes.

Meanwhile place 1 tablespoon butter into a bowl that has been rinsed in hot water and dried. Heat water to boil in a kettle or saucepan small enough so that the short ends of the spaetzle machine can rest on its rim.

Salt boiling water, then spoon a portion of the batter into the the square container that runs along the grater track. With the machine resting on the pan rim, move the metal container quickly back and forth along the grater until about 1/6 of the dough is pressed through the grater into the boiling water.

With a slotted spoon transfer spaetzle that have floated to the water's surface to the warm bowl. Repeat cooking in batches with remaining batter, adding butter to each batch of cooked spaeztle. Toss and serve.

Kumiko Mitarai’s Herb Spaetzle


1 cup flour

1/2  cup semolina flour

1 tsp. Kosher salt

1 tsp. each finely minced fresh thyme, fresh sage

Large pinch freshly ground black pepper

2 eggs

1/3 – 1/2 cup milk


Mix dry ingredients.  Mix eggs/milk and blend onto dry ingredients.  Adjust texture with milk, up to 1/2 cup total. Let batter rest 15 minutes.

In the meanwhile, prepare a large pot of salted boiling water. Moisten a wooden cutting board with cool water. Spread a portion of the batter in a long strip along the board.

Use a large offset spatula to cut off small, thin strips of the batter and drop them into salted, boiling water. Cut the dough at small angles to keep the spätzle from getting too long. As you cut the dough, let the small bits drop into the boiling water. Once the spätzle floats, let them cook at a gentle boil for another 1-2 minutes, until they no longer have a raw flour taste and have a pleasantly firm texture.

Remove the cooked spätzle with a strainer and shock briefly in ice water. Drain the cooled spätzle well and spread on a baking sheet to dry further while you continue cutting and cooking remaining dough.


At end, mix spaetzle with 1/2  cup bread crumbs and 1 Tbsp. minced fresh parsley.

Sauté with 1 Tbsp butter to golden.

New Glarus Inn’s Spaetzle


1 cup flour

1 tsp. salt

1/2 tsp. ground pepper

Pinch nutmeg

1/2 Tbsp. garlic, minced

1/4 cup water

Ingredients for serving

3 Tbsp. unsalted butter (Saute finished spaetzle for 2 minutes.

2 Tbsp. minced chives  (add after sauté.)