GOULASH AND SPATZLE
Provided by Marialisa Calta
Categories dinner, casseroles, main course
Time 2h30m
Yield 6 Servings
Number Of Ingredients 17
Steps:
- To make the goulash, combine the salt, 1 teaspoon of the paprika, pepper and garlic salt in a small bowl. Season the meat with the spice mixture. Set aside.
- In a large casserole, heat the lard or chicken fat over high heat until it begins to smoke. Add the pieces of meat in one layer and, while stirring constantly, quickly fry the meat until evenly browned, about 2 to 3 minutes.
- Add the onions and cook until wilted, about 3 minutes. Sprinkle the flour over the meat and stir until blended. Add the remaining paprika, reduce the heat to medium low, and stir for an additional 2 minutes.
- Add the broth or water, tomato paste and caraway seeds. Cover, and simmer over low heat until meat is tender, about 1 to 1 1/2 hours. Set aside to cool, cover and refrigerate overnight.
- Reheat the goulash over low heat and season with salt and pepper to taste.
- To make the spatzle, combine the eggs and milk in a large glass or ceramic bowl. Set aside. Combine the flour and 1 teaspoon of the salt in a separate bowl. Slowly add the flour mixture to the eggs and beat until smooth. Set aside at room temperature for 30 minutes.
- Preheat oven to 200 degrees. Bring a large pot of water to a boil, and add the remaining salt. Reduce the heat to a simmer, drop 1/2 teaspoons of the dough into the water and simmer until cooked through, about 2 to 3 minutes after they rise to the surface. Drain, rinse under cold running water, drain again and transfer the spatzle to an ovenproof baking dish. Add the butter, stir, and keep warm in the oven until ready to serve.
- Divide the spatzle into individual bowls, spoon the goulash over, and garnish with parsley.
Nutrition Facts : @context http, Calories 809, UnsaturatedFat 22 grams, Carbohydrate 61 grams, Fat 41 grams, Fiber 4 grams, Protein 49 grams, SaturatedFat 17 grams, Sodium 1182 milligrams, Sugar 6 grams, TransFat 1 gram
GOULASH WITH SPATZLE
This recipe is from an 80s cooking show We're Cooking Now. I've made this several times both with the spatzle, or regular egg noodles.(but the spatzle is kind of fun!)
Provided by HEP MEP
Categories Stew
Time 2h
Yield 4-6 serving(s)
Number Of Ingredients 16
Steps:
- Cut meat into 1-inch cubes.
- Brown onions in oil in a large heavy flameproof casserole or saucepan.
- Add meat cubes and brown.
- Sprinkle with flour.
- Add paprika, marjoram, caraway seed and tomato paste.
- Add stock or enough water just to cover meat.
- Bring to a boil, reduce heat; cover and simmer 1 1/2 hours or until meat is tender.
- Add additional flour to adjust the consistency, if desired.
- SPATZLE: Sift dry ingredients.
- Beat in eggs.
- Add enough milk to make a heavy dough or batter.
- Force through large-hole colander into a pot of rapidly boing salted water.
- Boil for 6-8 minutes.
- Remove with slotted spoon.
Nutrition Facts : Calories 1036, Fat 37.1, SaturatedFat 12.6, Cholesterol 358.4, Sodium 1287.3, Carbohydrate 100.3, Fiber 5.9, Sugar 7.2, Protein 71.4
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