Recipe by Manami
I received this in the mail - the paper was old and so was the handwriting. There was no return address and no signature, so here it is to enjoy! I have made some adjustments & a few changes. We made it here and it was superb, it tasted just like my mom's. The timing is what may need adjusting, even though we made it - I honestly could not tell how long it took. I also added a few "modern methods" to the cooking and making of the spaetzle.
Top Review by CajunBaby
Delicious! This is truly an old-fashioned recipe -- thanks for posting. I made this goulash for friends -- not the spaetzle, too tired at the time, though I may try someday. I added some red wine for depth, and used green peppers instead of red, for a bit of color. Took some shortcuts instead of sauteeing everything separately, but it turned out fine. I simmered it much longer, around 5 hours, and the beef really was fork tender then. I served it over wide egg noodles with crusty bread, and it was a hit.
- 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
- fresh ground black pepper
- 3 ounces unsalted butter or 3 ounces unsalted margarine
Directions See How It's Made
- 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.
- Sauté the onions and sugar until caramelized.
- Add the garlic and caraway seed.
- Cook for one minute.
- Add the sweet paprika, thyme(if using), marjoram(if using), and bay leaf.
- Sauté another minute, until fragrant.
- Add the tomatoes, red peppers, and 3 cups of broth.
- Bring to a boil and then simmer 10 minutes.
- Remove bay leaf.
- 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.
- While beef is searing, sprinkle the flour evenly in the pot and continue to stir to dissolve any clumps.
- Deglaze with vinegar and the remaining broth.
- 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.
- Taste and adjust the seasoning.
- Remove from heat and stir the sour cream into the goulash just before serving.
- Garnish with chopped parsley and broken pieces of crispy bacon.
- Serve with freshly made spaetzle.
- 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 hours.
- Bring salted water to a boil.
- Place the batter on the end of a cutting board and cut small slices of batter into the water.
- Cook for 4-5 minutes, until done.
- Transfer cooked spaetzle to a bowl, with a strainer.
- 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.
- Over high heat, place a large sauté pan until it gets very hot.
- Add butter and the boiled spaetzle.
- Sauté until golden.
- Season to taste with salt and pepper.
- 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.
- Serve with warm loaf of bread so as to sop up all that yummy gravy.