This is a good recipe but to have "real" sauerbraten you have to marinate the meat for at least 2 days.

Reviewed On: Jan. 8, 2009

I am German (lived there in my childhood) and have seen Spaetzle being made by many of my relatives growing up and make them myself now. I have never seen a german use milk to make spaetzle. The only thing that the dough mixture requires is flour, eggs, a tiny bit of water, and salt (depending on who makes it.

Reviewed On: Jan. 8, 2009