Hungarian Goulash with Spaetzle
From bojangles42 15 years agoIngredients
- 2 1/2 lbs lean beef, veal, or lamb cit into 1" cubes shopping list
- 2 cloves garlic. thinly sliced shopping list
- 1/2 c flour shopping list
- 8 oz mushroom, thickly sliced shopping list
- 2 medium onions chopped fine shopping list
- 2 c water shopping list
- 2 T Hungarian paprika shopping list
- 1 Bay leaf shopping list
- 1/4 teas cayenne shopping list
- 1/4 teas thyme shopping list
- 8 carrots sliced on the diagonal 1/4" thick shopping list
- 1/2 marsala wine (get a bottle at the liquor store. It's cheap and not salted) shopping list
- For Spaetzle shopping list
- 1 egg, beaten shopping list
- 1/3 c water shopping list
- 3/4 c flour shopping list
How to make it
- Dredge the beef in a 1/2 c flour.
- Heat a couple of T of olive and brown the meat
- Add the onions, garlic, and mushrooms
- Saute until the onion begin to caramelize
- Add the water and bring to a boil
- Reduce to a simmer.
- Add herbs, spices, and carrots
- Simmer low for 90 minutes covered adding water as needed
- Add Marsala and simmer another 30 minutes
- Add the spaetzle the last 10 minutes
- Making spaetzle
- Bring 6 cups water to a gentle boil
- Mix the egg, 1/3 c water, and 3/4 c flour to form a thick paste
- Drop by teaspoon into the water
- When the spaetzle floats to the top remove and drain
- For a real treat saute the spaetzle in 2 T butter before adding to goulash
The Rating
Reviewed by 5 people-
This is good comfort food.
aussie_meat_pie in My Kitchen loved it -
This sounds amazing and very comforting. Love the sounds of this and love the addition of the wine. Great post my friend and a very high 5.
chefmeow in Garland loved it -
All I can say is 'Superb', my friend!
bluewaterandsand in GAFFNEY loved it
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