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Home / Recipes / Dinner / Pasta / Authentic German Spaetzle with Mushroom Gravy (Jägerspätzle)

Authentic German Spaetzle with Mushroom Gravy (Jägerspätzle)

1 hr 15 mins
| 87 Comments |
4.86 from 61 votes
Jump to Recipe 01/15/21 | Updated: 01/15/21 | by Nora

You don’t need to travel to Munich to eat this traditional German spaetzle dish called Jägerspätzle! This Bavarian classic is often served at the Oktoberfest and makes for a seriously exciting (but simple!) family dinner.

overhead view of white bowl with homemade spaetzle and mushroom gravy

Have you ever made spaetzle before? They are small dumplings made from flour, eggs and milk. and Jaegerspaetzle come with a delicious rich mushroom gravy, perfect for fall and winter! It’s one of my childhood comfort food memories I adore – the same goes for my Crock Pot Beef Stew, my Shepherd’s Pie and my Mashed Potatoes!

Some may know Spaetzle as German noodles. It’s a bit more work than throwing pasta into the waterbut the extra effort is absolutely worth it!

Ingredients you’ll need

Here is a visual overview of the ingredients in the recipe. Scroll down to the printable recipe card at the bottom of this post for quantities!

ingredients for spaetzle with mushroom gravy with text labels
Ingredients for Spaetzle (left): Flour, eggs, milk, water and salt. Ingredients for Mushroom Gravy (right): Beef broth, butter, onion, garlic, mushrooms, white wine, flour, tomato paste, cream, salt, pepper and dried thyme.

Ingredient notes

For the spaetzle

  • Flour: The spaetzle work great with regular all-purpose flour. If you want to go super authentic, substitute ½ cup of semolina for ½ cup of flour. This adds more bite to the spaetzle.
  • Milk: I use 2% milk. Any fat content can work, although skim milk may make the batter more difficult to work with.
  • Water: Use all milk for richer spaetzle. I prefer using half milk and half water though, because all milk can make them a little sweet.

For the gravy

  • Mushrooms: White or brown button mushrooms are my favorite for the gravy.
  • Broth: I very strongly recommend using beef broth for the best look/flavor of the gravy. Chicken can be used as a substitute. If you’re making this vegetarian and use vegetable broth, the gravy may need an extra tablespoon of flour to thicken (due to the collagen in animal-based broth).
  • Cream: This is optional for a richer taste.
  • White wine: I recommend a dry white wine, such as a Pinot Grigio, Sauvignon Blanc or unoaked Chardonnay. Please do not use white wine vinegar in place of the white wine. Red wine can work, but alters the taste. You can also just use another ¼ cup of broth.

How to make Jaegerspaetzle

The batter for spaetzle is extremely simple! Flour, salt, milk, water and eggs are all you need to make it. The important part is how to make it:

1. Whisk the flour and salt together in a bowl.

glass bowl with flour and salt

The milk, water and eggs you’ll whisk together in a separate measuring jug.

photo collage to show how to whisk eggs and milk

2. Then pour the egg mixture into the bowl with the flour and salt.

photo o lag to show how to make batter for German spaetzle

Using a cooking spoon (preferably a wooden one with a hole in the middle – but that’s nitpicking here), beat the batter vigorously (in Germany they say you need to break a sweat for goo spaetzle batter, so don’t hold back 😉).

You’ll want the batter to be shiny with small bubbles forming when it rests. When you scoop it up with the wooden spoon, it should “rip off”. The consistency is thick and sticky, like wallpaper paste.

Then, the batter needs to rest for 30 minutes. This is mandatory and cannot be skipped!

3. While the batter rests, you’ll make the gravy. Cook the mushrooms, onion and garlic in butter in a large skillet (mine is a deep 12 inch skillet) until the mushrooms have fully softened and cooked down (this will take some time- 5 to 10 minutes).

photo collage to show how to sauté mushrooms

4. Then, sprinkle the mushrooms with the seasoning and with the flour. Stir very well, then stir in the tomato paste.

photo collage to show how to season sautéed mushrooms

5. Now pour the white wine into the skillet, scraping any browned bits off the bottom of the pot. Cook down the wine over medium-high heat, until the mushrooms look glossy.

photo collage to show how to deglaze a pan for mushroom gravy

Then, stir in the beef broth. Now you’ll need to bring the gravy to a boil, then reduce the heat to a simmer and cook the gravy until it has thickened. This will take around 10 minutes – you can’t rush it or the flavor won’t be as rich! But you can cook the spaetzle as the gravy simmers.

6. To cook the spaetzle, bring a large pot of water to a boil. Salt it well (like pasta water), then reduce the heat to a good simmer. The water shouldn’t be boiling like crazy, but you still want it bubbling.

Place a large wooden chopping board over the pot and scrape about ½ cup of batter onto the board. Using a blunt knife, scrape bits of batter into the simmering water. It helps to dip the knife into the boiling water from time to time to keep the batter from sticking.

photo collage to show how to make German spaetzle

Simmer the spaetzle until they come to the surface. If they stick to the bottom of the pot, gently release them. Remove the spaetzle with a slotted spoon and place them in a buttered dish to keep warm.

Continue until all of the batter has been used.

7. To finish the gravy, stir in a few tablespoons of cream.

photo collage to show how to finish mushroom gravy

Then serve the gravy over the spaetzle!

two white bowls with jaegerapetzle

Recipe tips

Beating the batter

The batter really needs to be beaten vigorously, for about 4-5 minutes. It needs some arm strength, but it’s worth it.

You can use a stand mixer with the paddle attachment for this if you cannot beat the batter by hand. I recommend using medium-low speed, and do not overdo it. Stop and scrape the bowl often and stop mixing once the batter is shiny, forms air bubbles and falls off the paddle attachment in large, sticky chunks.

Batter thickness

This really is a very thick batter. Like wallpaper paste! Definitely much thicker than pancake batter.

To get an accurate flour to liquid ratio, please do not scoop the flour with the measuring cup. Instead, use a spoon to pile the flour into the cup, then level it off with the back of a knife.

If you measured your flour correctly, please do not add any extra liquid. If too much water/milk is added to the batter, the spaetzle will come out mushy.

Resting

Do not skip resting the batter. The gluten in the flour needs this time to develop the right structure.

Spaetzle press

Scraping the spaetzle batter off a chopping board can take a little practice, The easy method is using a smart gadget that turns spatzle-making into a quick and easy ordeal.

There are different systems, but this one is very popular. (This is an affiliate link and I make a commission for purchases made after clicking through).

Work in batches

Don’t drop more than that 2 cup of batter into the pan at once or the Spätzle will immediately start sticking together. If your pot is on the small side I suggest reducing that amount to ¼ cup.

Cooking temperature

Do not use vigorously boiling water to cook the spaetzle. This can make them fall apart. You need to bring it to a boil, then slightly reduce the heat until the water is still at a good simmer, but not at a vigorous boil.

close up photo of spaetzle with mushroom gravy in a white bowl

Serving suggestions

We usually have this by itself as a meat free main, but also enjoy it with a protein.

You can add pork chops, bratwurst, baked chicken thighs or even a Bacon Wrapped Meatloaf here.

But you can also leave out the mushroom gravy, and serve the spätzle with something like Instant Pot Sour Cream Pork Chops or these brats and onion gravy!

More German recipes

My recipe was handed down to me by my Bavarian grandmother, so it’s 100% authentic. Here are some more tasty German recipes I received from her

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    German Plum Cake

PS If you try this recipe, please leave a review in the comment section and add a star rating in the recipe card – I appreciate your feedback! Follow along on Pinterest, Facebook or Instagram.

Printable Recipe Card
overhead view of white bowl with homemade spaetzle and mushroom gravy
Save Recipe Saved!

Authentic German Spaetzle with Mushroom Sauce

Get ready for Oktoberfest with this comforting german fall dish of small dumplings with a delicious and classic mushroom sauce called Jägerspätzle!
Recipe by Nora from Savory Nothings
made it? tap the stars to add your rating!
4.86 from 61 votes
Print Add Review

Recipe details

Prep 45 mins
Cook 30 mins
Total 1 hr 15 mins
Servings 4 servings
Difficulty Medium

Equipment

  • Medium Mixing Bowl
  • Spaetzle Maker
  • Large Pot
  • Large Skillet

Ingredients
 

For the Spaetzle

  • 2 ½ cups flour
  • ½ teaspoon salt
  • ⅓ cup water
  • ⅓ cup milk
  • 3 eggs

For the gravy

  • 4 tablespoons butter divided
  • ¼ cup finely chopped onion
  • 2 cloves garlic minced
  • 1 pound button mushrooms sliced
  • ½ teaspoon dried thyme
  • salt & pepper to taste
  • 1 tablespoon flour
  • ½ tablespoon tomato paste
  • ¼ cup white wine OR more broth
  • 2 cups beef broth
  • 2 tablespoons heavy cream optional

Instructions
 

To make the Spaetzle

  • In a large bowl, whisk together the flour and salt. In a separate large measuring jug, whisk together the water, milk and eggs until smooth.
  • Add the egg mixture to the bowl with the flour, stir, then vigorously beat the batter with a wooden spoon until there are no more lumps, you see air bubbles forming and the batter rips off the spoon when trying to scoop it up. This will take around 5 minutes of continous beating. Cover and rest the batter for 30 minutes.
  • When ready to make the Spaetzle, bring a large pot of salted water to the boil. Reduce the heat to a good simmer. Place a large wooden board on top of the pot, then place ½ cup of batter on the board. Using a blunt knife, scrape slivers of the batter into the pot.
  • Once the spaetzle float to the surface, remove them with a slotted spoon and place in a lightly buttered casserole dish to keep warm. Proceed the same way with the remaining batter.

To make the gravy

  • While the spaetzle batter is resting, place a large, deep skillet over medium high heat and melt the butter in it. Add the onion, garlic and mushrooms and cook until the mushrooms have fully softened – about 5-10 minutes.
  • Reduce heat to medium. Evenly sprinkle the seasoning and the flour over the mushrooms, then stir well. Pour the white wine into the skillet, scraping any browned bits off the bottom of the pan.
  • Pour the beef broth into the skillet, stirring well. Bring to a boil, then reduce to a simmer and cook for 10-15 minutes, until the gravy has thickened. Finish with the cream, if you like.
  • Serve the finished gravy over the finished spaetzle.
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Notes

Ingredient notes

For the spaetzle
  • Flour: The spaetzle work great with regular all-purpose flour. If you want to go super authentic, substitute ½ cup of semolina for ½ cup of flour. This adds more bite to the spaetzle.
  • Milk: I use 2% milk. Any fat content can work, although skim milk may make the batter more difficult to work with.
  • Water: Use all milk for richer spaetzle. I prefer using half milk and half water though, because all milk can make them a little sweet.
For the gravy
  • Mushrooms: White or brown button mushrooms are my favorite for the gravy.
  • Broth: I very strongly recommend using beef broth for the best look/flavor of the gravy. Chicken can be used as a substitute. If you’re making this vegetarian and use vegetable broth, the gravy may need an extra tablespoon of flour to thicken (due to the collagen in animal-based broth).
  • Cream: This is optional for a richer taste.
  • White wine: I recommend a dry white wine, such as a Pinot Grigio, Sauvignon Blanc or unoaked Chardonnay. Please do not use white wine vinegar in place of the white wine. Red wine can work, but alters the taste. You can also just use another ¼ cup of broth.

Recipe tips

Beating the batter
The batter really needs to be beaten vigorously, for about 4-5 minutes. It needs some arm strength, but it’s worth it.
You can use a stand mixer with the paddle attachment for this if you cannot beat the batter by hand. I recommend using medium-low speed, and do not overdo it. Stop and scrape the bowl often and stop mixing once the batter is shiny, forms air bubbles and falls off the paddle attachment in large, sticky chunks.
Batter thickness
This really is a very thick batter. Like wallpaper paste! Definitely much thicker than pancake batter.
To get an accurate flour to liquid ratio, please do not scoop the flour with the measuring cup. Instead, use a spoon to pile the flour into the cup, then level it off with the back of a knife.
If you measured your flour correctly, please do not add any extra liquid. If too much water/milk is added to the batter, the spaetzle will come out mushy.
Resting
Do not skip resting the batter. The gluten in the flour needs this time to develop the right structure.
Spaetzle press
Scraping the spaetzle batter off a chopping board can take a little practice, The easy method is using a smart gadget that turns spatzle-making into a quick and easy ordeal.
There are different systems, but this one is very popular. (This is an affiliate link and I make a commission for purchases made after clicking through).
Work in batches
Don’t drop more than that 2 cup of batter into the pan at once or the Spätzle will immediately start sticking together. If your pot is on the small side I suggest reducing that amount to ¼ cup.
Cooking temperature
Do not use vigorously boiling water to cook the spaetzle. This can make them fall apart. You need to bring it to a boil, then slightly reduce the heat until the water is still at a good simmer, but not at a vigorous boil.

Nutrition

Serving: 1servingCalories: 531kcalCarbohydrates: 69gProtein: 19gFat: 19gSaturated Fat: 11gCholesterol: 165mgSodium: 921mgPotassium: 627mgFiber: 3gSugar: 4gVitamin A: 702IUVitamin C: 4mgCalcium: 75mgIron: 5mg
Nutrition is an estimate.

More recipe information

Course: Main Course
Cuisine: German

Recipe first published in 2014. Updated on 01/15/2021 with new photos, better instructions, more tips and a better gravy recipe!

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Nora Rusev from Savory Nothings
About Nora 
When I got married to my professional chef husband, I realized I had to step up my game in the kitchen. Now I share my favorite foolproof family recipes here on Savory Nothings: Chef-approved, kid-vetted and easy enough for everyday home cooks like you and me!   Learn more.

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Comments

  1. Aria says

    February 15, 2023 at 11:43 pm

    5 stars
    This was divine! I just got a spaetzle press and was looking for a go to family recipe. This sauce reads gourmet, but my toddler loves it too! We added in sliced sausages, but the mushroom sauce was so good on its own as well. Thanks for the recipe!

    Reply
    • Nora says

      February 23, 2023 at 1:27 pm

      I’m so, so glad, Aria! I love recipes that are gourmet but also kid-friendly, so I’m glad this one worked out just this way for you. And now I want to try it with sliced sausages 😊

      Reply
  2. Miranda says

    November 08, 2022 at 2:47 am

    5 stars
    Delicious recipe! I couldn’t figure out what step to add the tomato paste in. I see it in the ingredients but not in the directions. I’m not sure it needs it, but I’d love to add it next time I give this recipe a go.

    Reply
    • Nora says

      November 15, 2022 at 12:38 pm

      Miranda, I think this is an error on my part. I will take a look and fix it, but I’m glad the recipe still worked out for you.

      Reply
  3. Sharon Chalender says

    November 03, 2022 at 8:03 pm

    5 stars
    my grandmother was German . l tried the noodles.. was great !

    Reply
    • Nora says

      November 15, 2022 at 12:57 pm

      I’m so glad, Sharon! What a delicious way to honor your heritage.

      Reply
  4. Jennifer says

    August 14, 2022 at 10:13 pm

    5 stars
    My boyfriend and I are both of German descent and he asked if I could make him spätzle. Having never done it or even eaten it I replied “Sure!” He bought a spätzle maker and a spider and I hunted down a recipe. And wow! Your recipe knocked it out of the house. He’s spent quite a bit of time in Germany and he says this recipe is the best he’s ever had. He said I’ve ruined him. I’ll never make it any other way.

    Reply
    • Nora says

      August 21, 2022 at 12:17 pm

      Haha, sorry not sorry 😉 All joking aside, I’m so happy to hear you enjoyed the Spätzle so much, Jennifer!

      Reply
  5. Julie says

    March 27, 2022 at 2:04 pm

    5 stars
    This has been on my list to make with my friend for 3 years and last night we made it an wow sooo good. We could have made more of the gravy, but it all was so perfectly yummy. No need to change a thing. I ate mine with some homemade kraut on the side.

    Reply
    • Nora says

      April 08, 2022 at 9:38 pm

      I’m so glad, Julie!

      Reply
  6. Scott from NoDak says

    February 24, 2022 at 2:00 am

    5 stars
    So easy. Mushroom gravy was excellent. Served with schnitzel and green beans. Traditional German meal. So good. Thank you for a very detailed post.

    Reply
    • Nora says

      February 24, 2022 at 1:43 pm

      Sounds so good, Scott! Thanks for sharing.

      Reply
  7. Heartland says

    February 13, 2022 at 4:16 am

    5 stars
    Very good spaetzle! I used 2% milk for the liquid no water. I will use my stand mixture next time. I use to always buy spaetzle but no more – I will make it. This was delicious!

    Reply
    • Nora says

      February 15, 2022 at 4:19 pm

      I’m so glad!

      Reply
  8. Angela Weaver says

    December 14, 2021 at 7:12 pm

    5 stars
    I have not yet made the gravy, but I have made the spaetzle. I wanted to know if it would work with almond flour, but was too uncertain if I should make it all almond flour, so I just used 2 cups all-purpose and made the ½ cup the almond flour. Came out beautifully and so delicious! Next time maybe I will make ⅔ cup in almond flour to see if it still works. Can’t wait to make the gravy. Merry Christmas all!

    Reply
    • Nora says

      December 16, 2021 at 2:09 pm

      I’m so glad, Angela! Merry Christmas to you and yours.

      Reply
  9. KristyN says

    November 07, 2021 at 4:45 am

    5 stars
    This was AMAZING! I made this for my family and everyone loved it! I will definitely be making this again and again. I have made spaetzels in the past and already had a spaetzle maker but this recipe was the best one I have tried. My family is vegetarian so I used vegetable broth instead of beef broth. I doubled the recipes and everything turned out perfectly.

    Reply
    • Nora says

      November 07, 2021 at 6:47 pm

      I’m so glad!

      Reply
  10. Cass says

    October 27, 2021 at 10:07 pm

    First time making this and it was sooooo good!

    Reply
    • Nora says

      November 01, 2021 at 5:04 pm

      I’m so glad, Cass!

      Reply
  11. Heather Waclaw says

    October 11, 2021 at 4:39 am

    5 stars
    Love it! ❤️ Perfect texture and flavor. … can this recipe be doubled?

    Reply
    • Nora says

      November 01, 2021 at 5:46 pm

      Heather, you can absolutely double it. It’s a little trickier/harder to beat the spaetzle batter when it’s a larger amount. But it does work, yes!

      Reply
  12. Melissa says

    September 20, 2021 at 5:10 pm

    I love this recipe-thank you! I have even thinned the mushroom sauce out a bit and have eaten it like mushroom soup! Question-how far in advance can the spaetzle be made? And if you do make in advance, should I give them a quick dip in hot water to “freshen” then up?

    Reply
    • Nora says

      September 25, 2021 at 5:15 pm

      Melissa, you can easily make the spaetzle 3-4 days in advance and keep them in the fridge. I recommend re-heating them in a frying pan in some butter until they are golden on the outside – yum!

      Reply
  13. Susan says

    April 21, 2021 at 1:00 am

    5 stars
    I made the sauce this afternoon (spaetzle already prepared). Cheated with a 1/4 cup of red wine and the sauce was delicious. Served with rouladen and red cabbage. Birthday celebration for hubby.

    Reply
    • Nora says

      April 21, 2021 at 5:45 pm

      I’m so glad to hear this, Susan. And happy birthday to your husband!

      Reply
  14. Tessa says

    February 24, 2021 at 4:11 pm

    5 stars
    My Swiss grandma would make spaetzle and knoepfli a lot but I never tried making it myself. This tasted a lot like hers! It was easy to make thanks to the detailed instructions. It was time consuming, so set aside a whole afternoon for this. You were right, beating the batter with a spoon was surprisingly hard and by the end of 5 minutes I was sweating! Next time I will probably cheat and use my stand mixer. I would appreciate if there were gram measurements in the recipe to get a more accurate flour measurement by weight. Also in the gravy instructions it doesn’t say when to add the tomato paste. The gravy was very delicious but it did take a bit longer to thicken up than it said in the recipe. My spaetzle forming technique needs work but I did my best! They swell up in the hot water so next time I would make them even smaller. Thanks for the great recipe and taste of home!

    Reply
    • Nora says

      February 27, 2021 at 1:26 pm

      I’m so glad, Tessa!

      Reply
  15. Jackson says

    February 22, 2021 at 2:43 am

    5 stars
    My entire family enjoyed making this and most of all, eating it! We will be making this again:)

    Reply
  16. Bh. says

    February 11, 2021 at 4:04 pm

    Our German family makes these with just eggs and flour and salt/pepper (no beating required. Lol). I often add a few drops of hot sauce too. I add them by small spoonfuls to chicken noodle soup for dumplings. I love finding all the different ways people make them.

    Reply
  17. Walker Derby says

    January 14, 2021 at 2:23 am

    Hello, hoping you can help me out. I have a spaetzle press and I followed the recipe exactly, however, when I put the dough into the pot it came immediately to the surface and went to mush. I tried a few different water temps and all the same, no solid dumplings anywhere. Can you help me out?

    Reply
    • Nora says

      January 15, 2021 at 10:50 am

      Walker, I’m so sorry, this is definitely a mistake on my part. This recipe is one of the first I ever published on my blog back in 2014, and I’m actually revising it and remaking it today to help readers make the perfect spaetzle the first time they try. Spaetzle dough needs to be vigorously beaten until it’s thick and throws bubbles. I definitely didn’t make this clear enough in the recipe, so my apologies. The second reason for mushy spaetzle is water that’s boiling too hard. Again, 100% my mistake for not making the recipe clear. I will fix everything today, but again, so sorry you didn’t have a better experience!

      Reply
  18. Heidi says

    January 06, 2021 at 2:24 am

    5 stars
    So good! I added probably an extra quarter cup of water/milk mixture to get the consistency I felt comfy with and it turned out great! I received a spaetzle maker for Christmas and was excited to try it with this recipe (first timer over here!) and it was surprisingly super easy! My gravy flavor was awesome but I felt like it could’ve been thicker ( I bet the leftovers will be rad for lunch tomorrow) overall 5 stars and I can’t wait to play more with these little sparrows and other sauces. Thanks Nora!

    Reply
    • Nora says

      January 10, 2021 at 4:20 pm

      I’m so glad, Heidi!

      Reply
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Nora Rusev from Savory Nothings

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Hi, I'm Nora! I wasn't always a good cook, but then I fell in love with a professional chef and learned my way around the kitchen. Now I share all my secrets to effortlessly great food here on my blog, bite-sized for home cooks just like me and you.

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