Hungarian Goulash with Spaetzle (German Dumplings)

(from maggiwun’s recipe box)

Source: Wolfgang Puck

Categories: Austrian Hungarian, Entrees

Ingredients

  • Ingredients
  • 2 tablespoons extra virgin olive oil
  • 4 cups onions, thinly sliced
  • 1 tablespoon sugar
  • 3 garlic cloves, minced
  • 1 tablespoon caraway seeds, toasted and ground (optional)
  • 1 1/2 tablespoons sweet paprika
  • 2 tablespoons dry marjoram leaves
  • 1 teaspoon dry thyme leaves
  • 1 bay leaf
  • 3 tablespoons tomato paste
  • 2 tablespoons balsamic vinegar
  • 4 cups chicken stock
  • 2 1/2 pounds beef chuck, trimmed of excessive fat and silver skin, cut into 2-inch cubes
  • 1 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • Spaetzle:
  • 4 egg yolks
  • 1 egg
  • 1 3/4 cups milk
  • 1 pound (about 3 cups) all purpose flour
  • 1/4 teaspoon freshly grated nutmeg
  • 1 teaspoon salt
  • 1/4 teaspoon freshly ground pepper
  • 1/2 cup peanut oil
  • Salt
  • Pepper
  • 2 ounces unsalted butter
  • 1 tablespoon fresh minced parsley

Directions

  1. In a large pot, heat the olive oil and saute the onions until golden brown. Add the garlic and if desired, the ground caraway seed. Cook for 1 minute. Add the paprika, marjoram, thyme, and bay leaf. Saute another minute, until fragrant. Add the tomato paste. Deglaze with the the stock and add the pieces of beef, salt, and pepper. Bring to a simmer and cook on low until very tender, about 1 1/2 hours, stirring occasionally.

  2. Taste and adjust seasoning with salt and pepper. Serve with Spaetzle on the side or with flat egg noodles, or rice.

  3. Spaetzle:

  4. 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.

  5. 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).

  6. 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.

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