Pan-fried beef, turkey and spätzle recipe – Italian Cuisine


  • 300 g beef pulp
  • 300 g turkey breast
  • 200 g flour
  • 150 g potato
  • 150 g fresh beetroot
  • 120 g carrot
  • 90 g milk
  • 70 g peeled new spinach
  • 2 eggs
  • butter
  • vinegar
  • extra virgin olive oil
  • salt
  • pepper

For the recipe for the pan of beef, turkey and spätzle, reduce the peeled potato, beetroot and carrot to medium-sized nuts; blanch the potato in boiling salted water acidulated with vinegar for 2 'and, separately, the beetroot for 4'. Cut the meats into touches. Brown the beef in a large pan for 2 'on a high heat with a spoonful of oil and a knob of butter; salt, pepper and set aside.

Roast the turkey with 2 tablespoons of oil, salt, pepper and set aside for 4 'in the same pan. Put 2 tablespoons of oil and a knob of butter in the pan and brown the carrots, after 1 'add the potatoes and beets, salt and cook the vegetables for another 4'. Then put the meat and spinach back on and turn off when they are wilted.

Prepare the spätzle: put a pot of water on the fire and add it to the boil; mix the flour, eggs and milk in a bowl with a pinch of salt to obtain a thick batter. Pour it into the special tool and let the spätzle fall into the water. Drain them as soon as they come to the surface and brown them quickly in a pan with 2 tablespoons of oil and a knob of butter. Serve them with meats and vegetables.

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