Hungarian Beef Goulash And Spaetzle

Total Time: 3 hrs 35 mins Preparation Time: 1 hr 35 mins Cook Time: 2 hrs

Ingredients

• Servings: 8
• 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

Recipe

• 1 goulash:.
• 2 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.
• 3 sauté the onions and sugar until caramelized.
• 4 add the garlic and caraway seed.
• 5 cook for one minute.
• 6 add the sweet paprika, thyme(if using), marjoram(if using), and bay leaf.
• 7 sauté another minute, until fragrant.
• 8 add the tomatoes, red peppers, and 3 cups of broth.
• 9 bring to a boil and then simmer 10 minutes.
• 10 remove bay leaf.
• 11 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.
• 12 while beef is searing, sprinkle the flour evenly in the pot and continue to stir to dissolve any clumps.
• 13 deglaze with vinegar and the remaining broth.
• 14 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.
• 15 taste and adjust the seasoning.
• 16 remove from heat and stir the sour cream into the goulash just before serving.
• 17 garnish with chopped parsley and broken pieces of crispy bacon.
• 18 serve with freshly made spaetzle.
• 19 spaetzle:.
• 20 in a small bowl, beat together the egg yolks, egg and milk.
• 21 in a medium bowl, combine the flour, nutmeg, salt, and pepper.
• 22 add the egg mixture to the flour mixture and mix with hand until well blended.
• 23 do not overmix at this stage.
• 24 cover the bowl and refrigerate.
• 25 allow the batter to rest for at least 1 hours.
• 26 bring salted water to a boil.
• 27 place the batter on the end of a cutting board and cut small slices of batter into the water.
• 28 cook for 4-5 minutes, until done.
• 29 transfer cooked spaetzle to a bowl, with a strainer.
• 30 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.
• 31 over high heat, place a large sauté pan until it gets very hot.
• 32 add butter and the boiled spaetzle.
• 33 sauté until golden.
• 34 season to taste with salt and pepper.
• 35 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.
• 36 serve with warm loaf of bread so as to sop up all that yummy gravy.