Hungarian Goulash With Spaetzle |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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This is not your standard American hamburger goulash but a rich, hearty stew. The Marsala wine adds depth and richness. This is great on a cold winter evening with a thick slice of crusty bread. Ingredients:
2 1/2 lbs lean beef, veal, or lamb cit into 1 cubes |
2 cloves garlic. thinly sliced |
1/2 c flour |
8 oz mushroom, thickly sliced |
2 medium onions chopped fine |
2 c water |
2 t hungarian paprika |
1 bay leaf |
1/4 teas cayenne |
1/4 teas thyme |
8 carrots sliced on the diagonal 1/4 thick |
1/2 marsala wine (get a bottle at the liquor store. it's cheap and not salted) |
for spaetzle |
1 egg, beaten |
1/3 c water |
3/4 c flour |
Directions:
1. Dredge the beef in a 1/2 c flour.
2. Heat a couple of T of olive and brown the meat
3. Add the onions, garlic, and mushrooms
4. Saute until the onion begin to caramelize
5. Add the water and bring to a boil
6. Reduce to a simmer.
7. Add herbs, spices, and carrots
8. Simmer low for 90 minutes covered adding water as needed
9. Add Marsala and simmer another 30 minutes
10. Add the spaetzle the last 10 minutes
11. Making spaetzle
12. Bring 6 cups water to a gentle boil
13. Mix the egg, 1/3 c water, and 3/4 c flour to form a thick paste
14. Drop by teaspoon into the water
15. When the spaetzle floats to the top remove and drain
16. For a real treat saute the spaetzle in 2 T butter before adding to goulash
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