Goulash With Spatzle
- Reviews 8
Ready In: 2 hrs
Serves: 4-6
Ingredients
- 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)
SPATZLE
- 3 1⁄4 cups flour
- 1 teaspoon salt
- 1⁄4-1⁄2 teaspoon nutmeg
- 4 eggs, beaten
- 1 cup milk
Directions
- 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.
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