Fried onion rings are used to top the gaisburger puree.
Gaisburger marsch is a stew originating in the southwest region of Germany, in Swabia, mainly in the city of Stuttgart. It is distinctly identified by the combination of beef stew, potato and “spätzle”, a type of egg noodles very common in dishes from other Central European countries such as Austria, Hungary and Switzerland. Several German leaders, such as Horst Köhler, the former German president, and General Wolfgand Schneriderhan, cite the gaisburger march as their favorite dish. Even Harald Wohlfahrt, considered one of the best chefs in Germany and Europe, also refers to stew as his favorite dish.
The phrase “gaisburger march” is in German for “the march to Gaisburg” or “Gaisburger march”, named after the district of Gaisburg in the city of Stuttgart. One account tells how 19th century soldiers stationed in the nearby mountains regularly ate stew at a restaurant in Gaisburg called “Bäckerschmide”. His love of stew was such that soldiers would often march from the mountains down into the city to satisfy his craving.
Another account recounts how, in the 19th century, many Gaisburger men were imprisoned to become prisoners of war, and local women were only given one visit a day to the prison camp to provide the men with meals. To supply their men with nutritious and appetizing meals, the women cooked a stew made up of a little meat, vegetables and carbohydrates, and walked to the prison camp to distribute the food. In this way, the gaisburger marsch was invented.
In addition to the meat itself, cow bones, particularly the marrow, are also important ingredients in the dish to create a flavorful beef broth. Typically, the meat and bones are initially boiled in unseasoned water, sometimes with chopped onion, pepper, and a piece of bay leaf. When the meat is slightly tender, the bones are removed and seasonings such as salt, cloves and nutmeg are added to the stew. Potatoes, peeled and cut into pieces, are also placed in the stew before other vegetables, such as carrots, leeks, and celery, to keep them from getting too tender. A small amount of butter can be added to enrich the flavor.
The noodles of the gaisburger marsch, which is the “spätzle”, are prepared separately from the stew. Dried, pre-cooked egg noodles are commercially available in many supermarkets, but many cooks still prefer to make their own noodles. When the spätzle is ready and placed in a bowl, the stew is poured over it. A topping of fried onion rings and scallions or parsley completes the gaisburger marsch.