German Spaetzele and Gravy

Travis Peterson

2 cans of soup makes about 6 servings

Gravy:

Chicken or Beef (stew)

1 onion

Oil

Salt and pepper

2-3 cans Cream of celery soup

Dill weed

Oregano

Thyme

1-2 dill pickles

Cut meat into pieces, dredge in flour, salt and pepper. Brown in oil. Add one diced onion while browning. Add soup and a little water (½ to ¾ can, not too much until it looks like a gravy consistency). Add dill weed, oregano, thyme and diced pickles. Simmer several hours (2) on very low heat. Stir often. Serve with German Spaetzele.