HUNGARIAN BEEF GOULASH AND SPAETZLE

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Hungarian Beef Goulash and Spaetzle image

I received this in the mail - the paper was old and so was the handwriting. There was no return address and no signature, so here it is to enjoy! I have made some adjustments & a few changes. We made it here and it was superb, it tasted just like my mom's. The timing is what may need adjusting, even though we made it - I honestly could not tell how long it took. I also added a few "modern methods" to the cooking and making of the spaetzle.

Provided by Manami

Categories     One Dish Meal

Time 3h35m

Yield 8 serving(s)

Number Of Ingredients 30

2 tablespoons extra virgin olive oil
4 cups onions, thinly sliced
1 tablespoon sugar
3 garlic cloves, minced
2 tablespoons caraway seeds, toasted and ground
4 slices bacon, chopped
2 1/2 lbs beef shank or 2 1/2 lbs beef shoulder, cut into 2-inch cubes
kosher salt
fresh ground black pepper
3 tablespoons all-purpose flour
2 roasted red peppers, peeled and sliced
3 tablespoons sweet Hungarian paprika
1/2-3/4 teaspoon of minced fresh thyme (optional)
1/2-1 teaspoon minced fresh marjoram (optional)
1 bay leaf
2 tablespoons balsamic vinegar
1 (15 ounce) can whole canned tomatoes, hand crushed
6 cups low sodium chicken broth or 6 cups low sodium beef broth
3/4 cup sour cream (add more if necessary)
chopped flat leaf parsley, for garnish
4 egg yolks
1 egg
1 3/4 cups milk
1 lb all-purpose flour (about 3 cups)
1/4 teaspoon nutmeg
1 teaspoon salt
1/4 teaspoon fresh ground pepper
salt
fresh ground black pepper
3 ounces unsalted butter or 3 ounces unsalted margarine

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.

Nutrition Facts : Calories 955.4, Fat 49.5, SaturatedFat 21.2, Cholesterol 281.9, Sodium 650.4, Carbohydrate 66, Fiber 4.9, Sugar 7.2, Protein 61.1

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