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
GERMAN GOULASH
Yum! This German goulash is comfort food at its best. This simple dinner is filled with rich and tender beef, red pepper and onions. The meat is cooked low and slow in a savory brown gravy that tenderizes the beef as it cooks. That makes the beef so succulent. If you don't have spaetzle, egg noodles are delicious with this easy...
Provided by Sandy Griffin
Categories Other Main Dishes
Time 2h30m
Number Of Ingredients 12
Steps:
- 1. Braise the beef until medium brown.
- 2. Add the onions and 1 cup of water.
- 3. Bring to a slow boil then add remaining ingredients except for the red peppers.
- 4. Add about 2 cups of water.
- 5. Cook over slow heat for about 2 hours.
- 6. Add the red peppers and cook about 15 minutes. Serve with red cabbage, spaetzle, and sourdough rye bread. Enjoy!
WOLFGANG'S BEEF GOULASH
Steps:
- In a large saute pan, heat the olive oil and saute the onions and sugar until caramelized. Add the garlic and caraway seed. Cook for 1 minute. Add the sweet and sharp paprika, marjoram, thyme, and bay leaf. Saute another minute, until fragrant. Add the tomato paste. Deglaze with the vinegar and the stock and add the pieces of beef shank, salt, and pepper. Bring to a boil, then lower to a simmer and cook until very tender, about 1 1/2 hours, stirring occasionally.
- Taste and adjust seasoning with salt and pepper. Serve with Spaetzle on the side.
- 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 hour.
- Bring salted water to a boil. Place a perforated hotel pan on top of the pot. Place the batter on the pan and force through the holes to form spaetzle. Cook for 4 to 5 minutes, or until al dente. Transfer cooked spaetzle to a bowl of ice water to shock. When cool to the touch, drain well. Stir in half the oil. (At this point you can cover and refrigerate up to 2 days).
- Over high heat, place a large saute pan until it gets very hot. Add the remaining 1/4 cup of oil and the boiled spaetzle. Saute until golden. Season, to taste, with salt and pepper. Finish with butter and sprinkle with parsley.
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
SPAETZLE GOULASH
Steps:
- 1. Place all the ingredients for the goulash in a slow cooker and cook on low for 8 hours. Remove the beef and shred. Place the meat back in the sauce. Remove bay leaves.
- 2. For the spaetzle Mix the egg yolks, egg, milk, and flour together. Stir in the salt, nutmeg and white pepper.
- 3. Place the spaetzle in a colander over boiling salted water. Press the spaetzle through the wholes into the boiling water. Once all the spaetzle is in the water remove from the heat and drain. Stir in the butter.
- 4. Spoon the goulash in a bowl then top with the Spaetzle and parsley.
SPAGHETTI GOULASH
My mother always made this delicious dish when we had lots of company or we were going to a church dinner. She'd make two casseroles and save one in the freezer for another time.-Jinger Newsome, Gainesville, Florida
Provided by Taste of Home
Categories Dinner
Time 1h
Yield 12-16 servings.
Number Of Ingredients 12
Steps:
- Cook spaghetti according to package directions; drain. In a large skillet, cook the beef, sausage, green pepper and onion over medium heat until meat is no longer pink; drain. Add the tomatoes; cover and simmer for 45 minutes. , Remove from heat; stir in the chili sauce, mushrooms, Worcestershire sauce, salt, pepper and spaghetti., Transfer to a greased 4-qt. baking dish or two greased 2-qt. baking dishes. Sprinkle with cheese. Cover and bake at 350° for 35-40 minutes or until heated through.
Nutrition Facts : Calories 240 calories, Fat 8g fat (4g saturated fat), Cholesterol 26mg cholesterol, Sodium 676mg sodium, Carbohydrate 30g carbohydrate (7g sugars, Fiber 2g fiber), Protein 11g protein.
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