Ingredients with Measurements:
- 1 lb beef brisket, cut into cubes
- 1 lb potatoes, peeled and diced
- 1 onion, chopped
- 2 carrots, peeled and sliced
- 2 celery stalks, sliced
- 1 tbsp tomato paste
- 1 tsp paprika
- 1 tsp dried thyme
- 1 bay leaf
- 4 cups beef broth
- 1 cup spaetzle noodles
- Salt and pepper to taste
Special equipment needed:
- Instant Pot
Step-by-step instructions:
1. Turn on the Instant Pot and select the sauté function. Add the beef brisket and cook until browned on all sides.
2. Add the onion, carrots, and celery to the Instant Pot and cook until the vegetables are softened.
3. Add the tomato paste, paprika, thyme, and bay leaf to the Instant Pot and stir to combine.
4. Pour in the beef broth and stir to combine.
5. Add the diced potatoes to the Instant Pot and stir to combine.
6. Close the lid of the Instant Pot and set the pressure release valve to sealing.
7. Select the manual function and set the timer for 20 minutes.
8. Once the timer goes off, allow the pressure to release naturally for 10 minutes, then carefully release any remaining pressure.
9. Remove the bay leaf from the Instant Pot and discard.
10. Add the spaetzle noodles to the Instant Pot and stir to combine.
11. Select the sauté function and cook for an additional 5 minutes, or until the noodles are cooked through.
12. Season with salt and pepper to taste.
Time:
Preparation time: 15 minutes
Cooking time: 25 minutes
Total time: 40 minutes
Temperature:
Instant Pot pressure cooking: high pressure
Serving size:
This recipe serves 4-6 people.
Nutritional information:
Calories: 350
Fat: 10g
Carbohydrates: 35g
Protein: 30g
Sodium: 1200mg
Substitutions for ingredients:
- Beef brisket can be substituted with beef chuck roast.
- Spaetzle noodles can be substituted with egg noodles or any other small pasta.
Variations:
- Add sliced mushrooms to the Instant Pot for an extra earthy flavor.
- Use chicken broth instead of beef broth for a lighter version of the dish.
- Add a dollop of sour cream on top of each serving for a creamy finish.
Tips and tricks:
- For a richer flavor, brown the beef brisket in batches before adding the vegetables.
- To make the dish spicier, add a pinch of cayenne pepper to the Instant Pot.
- If the broth is too thin, mix 1 tbsp of cornstarch with 1 tbsp of water and add it to the Instant Pot. Cook for an additional 5 minutes to thicken the broth.
Storage instructions:
Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the leftovers in the microwave or on the stovetop until heated through.
Presentation ideas:
Serve the Instant Pot Gaisburger Marsch in bowls and garnish with chopped parsley.
Garnishes:
Chopped parsley
Pairings:
- Serve with a side of crusty bread for dipping.
- Pair with a glass of red wine, such as a Cabernet Sauvignon or Merlot.
Suggested side dishes:
Crusty bread, roasted vegetables, or a side salad.
Troubleshooting advice:
- If the noodles are not cooked through after the sauté function, add more broth or water and cook for an additional 2-3 minutes.
- If the broth is too thick, add more broth or water to thin it out.
Food safety advice:
- Always make sure the Instant Pot is properly closed and the pressure release valve is set to sealing before cooking.
- Allow the pressure to release naturally for 10 minutes before manually releasing any remaining pressure.
Food history:
Gaisburger Marsch is a traditional German stew that originated in the city of Stuttgart. It is typically made with beef, potatoes, and spaetzle noodles.
Flavor profiles:
The Instant Pot Gaisburger Marsch is a hearty and savory stew with a rich beef broth, tender beef brisket, and soft potatoes. The spaetzle noodles add a chewy texture to the dish.
Serving suggestions:
Serve the Instant Pot Gaisburger Marsch as a main course for lunch or dinner.
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Region: German