Spaetzle Hungarian Recipes

SPAETZLE - HUNGARIAN

Steps:

• Mix flour, eggs, and a little salt with water into a paste. Do not beat!
• Drop bit by bit into boiling salted water (the more the better).
• Two approaches work here, either: (a) lower scant teaspoon of the paste into the boiling water (the spaetzle will separate from the spoon and start to cook) one by one, (b)use a coarse grater to force drops of the paste into the water.
• Cook for 1-2 minutes then strain (and rinse, optional).

SPAETZLE

Steps:

• In a large bowl, combine the flour, salt, pepper, and nutmeg. In another mixing bowl, whisk the eggs and milk together. Make a well in the center of the dry ingredients and pour in the egg-milk mixture. Gradually draw in the flour from the sides and combine well; the dough should be smooth and thick. Let the dough rest for 10 to 15 minutes.
• Bring 3 quarts of salted water to a boil in a large pot, then reduce to a simmer. To form the spaetzle, hold a large holed colander or slotted spoon over the simmering water and push the dough through the holes with a spatula or spoon. Do this in batches so you don't overcrowd the pot. Cook for 3 to 4 minutes or until the spaetzle floats to the surface, stirring gently to prevent sticking. Dump the spaetzle into a colander and give it a quick rinse with cool water.
• Melt the butter in a large skillet over medium heat and add the spaetzle; tossing to coat. Cook the spaetzle for 1 to 2 minutes to give the noodles some color, and then sprinkle with the chopped chives and season with salt and pepper before serving.

SPAETZLE

Steps:

• In a bowl, combine flour, salt, nutmeg and pepper. Add eggs and milk; stir to mix well (batter will be thick). In a Dutch oven or large kettle, bring chicken broth to a boil. Drop batter by 1/2 teaspoonfuls into boiling liquid. Boil until spaetzle rise to the surface; remove to ice water. Drain well. In a skillet, heat spaetzle in butter until lightly browned. Serve with schnitzel and gravy or with Parmesan cheese.

HUNGARIAN SPATZLE

Steps:

• Whisk together the flour, milk,eggs, 1tbsp butter, salt& nutmeg if using, Blend until the batter is smooth (use your blender).
• Let the batter rest for 30 minutes.
• Set a colander over a pot of boiling water.
• Put half the batter into the colander and with a wooden spoon push the batter through the colander and into the boiling water.
• The size of the spatzle depends on how fast you push it through the colander.
• Reduce heat, cover and simmer for 8 minutes.
• Transfer the spatzle to a heated bowl, cook remaining half.
• Toss with remaining butter.
• Season, Serve.

HUNGARIAN BEEF GOULASH AND SPAETZLE

Steps:

• GOULASH:.
• In a large heavy pot over medium heat add the bacon and fry for about 5 minutes until crisp and remove to paper towel and reserve.
• Sauté the onions and sugar until caramelized.
• Add the garlic and caraway seed.
• Cook for one minute.
• Add the sweet paprika, thyme(if using), marjoram(if using), and bay leaf.
• Sauté another minute, until fragrant.
• Add the tomatoes, red peppers, and 3 cups of broth.
• Bring to a boil and then simmer 10 minutes.
• Remove bay leaf.
• In a Dutch oven, add the oil and sauté the beef and brown evenly on all sides, turning with tongs; season generously with salt and pepper.
• While beef is searing, sprinkle the flour evenly in the pot and continue to stir to dissolve any clumps.
• Deglaze with vinegar and the remaining broth.
• Pour the contents of the other pan into Dutch oven and bring to a boil, then lower to simmer and cook about 1-1/2 hours until very tender, stirring occasionally.
• Taste and adjust the seasoning.
• Remove from heat and stir the sour cream into the goulash just before serving.
• Garnish with chopped parsley and broken pieces of crispy bacon.
• Serve with freshly made spaetzle.
• SPAETZLE:.
• In a small bowl, beat together the egg yolks, egg and milk.
• In a medium bowl, combine the flour, nutmeg, salt, and pepper.
• Add the egg mixture to the flour mixture and mix with hand until well blended.
• Do not overmix at this stage.
• Cover the bowl and refrigerate.
• Allow the batter to rest for at least 1 hours.
• Bring salted water to a boil.
• Place the batter on the end of a cutting board and cut small slices of batter into the water.
• Cook for 4-5 minutes, until done.
• Transfer cooked spaetzle to a bowl, with a strainer.
• OR (edited 02/26/06)Place a perforated hotel pan on on top of the pot. Place the batter on the pan and force it through the holes to form spaetzles. Cook 4-5 minutes. Transfer the spaetzle to a different bowl with a strainer.
• Over high heat, place a large sauté pan until it gets very hot.
• Add butter and the boiled spaetzle.
• Sauté until golden.
• Season to taste with salt and pepper.
• Serve with the goulash all in one large platter(the spaetzle all round and the goulash in the middle) sprinkle with a generous amount of parsley, over the goulash as well as the spaetzle.
• Serve with warm loaf of bread so as to sop up all that yummy gravy.