Cook1 hr 30 mins
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!)
- 2 lbs beef round steak, chuck
- 1 lb sliced onion
- 2 tablespoons oil or 2 tablespoons butter
- 3 tablespoons instantized flour
- 1 tablespoon paprika
- 1⁄2 tablespoon marjoram
- 1⁄2 teaspoon caraway seed
- 3 tablespoons tomato paste
- 2 cups beef stock or 2 cups beef broth
- salt and pepper
- grated lemon, zest of (to garnish)
- 3 1⁄4 cups flour
- 1 teaspoon salt
- 1⁄4-1⁄2 teaspoon nutmeg
- 4 eggs, beaten
- 1 cup milk
- 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.
A "proper" goulash, used a bit more caraway seeds and I floured the beef before frying it. When I did all the steps up to simmering, I transfered it to the crockpot and left it there for about 8 hours. The spatzle ended up looking very rustic because I did not have a colander with holes that were big enough and I ended up using a spoon and drizzling the dough into the water. But the main thing was the taste, all I can say is that it was an excellent meal!
DH said that 5 stars aren't enough - in his opinion, it's one of the best recipes from Zaar I've made yet. I added a tbsp sugar to the onions to help them brown. I also tossed the beef cubes in flour before browning. Then I de-glazed the pan with about 2 tbsp balsamic vinegar before adding the spices, tomato paste, and broth. I was out of marjoram and had to substitute oregano. It wasn't necessary to add more flour - the gravy was perfect. Since I didn't have a colander with larger openings, I just served it with noodles. The meat was tender and had the smoky taste of the paprika and seasonings. It was really outstanding. I definitely want to try it with the spaetzle. Thanks for sharing this great recipe!
Mepster...this was awsome. I also floured the beef and browned it with the onions in a skillet; then added the rest to the crock pot and cooked on low for 6-7 hours. Now for the spatzle...this was an adventure. After covering myself and the kitchen counter with dough I hit on the idea of using my pastry bag with a small star tip....magic I had the greates spatzle ever nice thin strips...they were great. thanks again this is a keeper.