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1
Mix the flour, eggs, and milk in a large bowl until you have a sticky, elastic, doughish batter.
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2
Bring a large pot of water to a boil over high heat.
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3
It helps if its a tall, thin pot so that the flat grater sits over its opening without your having to hold it in place.
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4
Spray a flat grater with wide holes (see Notes) with nonstick spray, then set it over the pot.
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5
Scoop out some of the batter with a rubber spatula, maybe about 1/4 cup, and then wipe it across the grater so that small, uneven bits of batter fall through the holes.
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6
Dont let any batter fall over the sides of the grater without going through the holes or these bits will be large, tough lumps.
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7
Work quickly and efficiently to get all the batter through the grater and into the water.
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8
Dont panic, but dont stop.
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9
If you find the batter sticking to the grater, give it another spritz with the, nonstick spray.
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10
Once all the batter is in little threads in the pot, reduce the heat to medium-low and cook at a simmer until the bits are tender, about 6 minutes.
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11
Drain in a colander set in the sink, then place the dough bits in a large bowl and cover with cool water while you make the sauce.
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12
Melt the butter in a large skillet over medium heat.
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13
Add the shallots and bell pepper; cook, stirring often, until softened a bit, about 3 minutes.
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14
Stir in the ham bits and the caraway seeds.
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15
Cook, stirring often, about 2 minutes, just until the ham is warmed through.
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16
Add the mushrooms all at once.
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17
Continue cooking, stirring occasionally, until the mushrooms release their internal liquid and then that liquid reduces to a glaze, about 7 minutes in all.
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18
Youll notice a definite pickup of liquid in the skillet after a couple minutes.
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19
Just be patient until this turns into a thickened glaze-not like shellac, but like a well-tended reduction sauce.
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20
Pour in the broth, then add the mustard and Worcestershire sauce.
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21
Bring to a simmer.
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22
Drain the Spaetzle in a colander set in the sink, then add them to the skillet.
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23
Toss and cook to heat through, about 3 minutes.
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24
Serve at once.
