Fried onion rings are used to top the gaisburger puree.
Gaisburger marsch is a stew originating in the southwestern region of Germany, in Swabia, mainly in the city of Stuttgart. It is clearly identified by the combination of beef stew, potato and “spätzle”, a type of pasta with egg 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, mention the gaisburger march as their favorite dish. Even Harald Wohlfahrt, considered one of the best chefs in Germany and Europe, also refers to the stew as his favorite dish.
The phrase “Gaisburger march” is 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 the “Bäckerschmide”. His love for the stew was such that soldiers would often march from the mountains to the city to satisfy his craving.
Another account tells how, in the 19th century, many Gaisburger men were imprisoned to become prisoners of war, with local women receiving only one visit a day to the prison camp to provide the men with food. To provide 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. This is how 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. Usually the meat and bones are initially boiled in unseasoned water, sometimes with chopped onion, bell 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 chunks, are also placed in the stew before other vegetables, such as carrots, leeks, and celery, to prevent them from becoming too soft. 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. Precooked, dried 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 on top. A topping of fried onion rings and spring onions or parsley completes the gaisburger marsch.