Austria day 5 Goulash with Spaetzle

Viennese Goulash

2 pounds lean stew meat cubed
2 pounds onions chopped
2 tsp marjoram
1 tsp cumin
1 clove garlic minced
1 tsp tomato paste
1 T sweet hungarian paprika
salt to taste
1 cup of water, add more as needed

In heavy pot add 3/4 cup butter and onions cooking on medium heat and stirring constantly.  Then add your spices, it should look like this. It takes 15 min or so to get to this stage. Don't walk away, you could burn your onions.

 

Add stew meat and water to the pot now and cover with lid. You are going to simmer this for 1 1/2 hours stirring occassionally. You need to add water as needed. It should have a gravy consistency. Keep lid on.

 

 

Spaetzle

 

This is my favorite part! So much fun. My son Robbie helped me make these.

 

Mix 2 1/4 cup flour, 1 egg, 2/3 cup flour, 1/2 tsp salt if desired.





stir until the dough is still sticky, but comes off the spoon. If it doesn't feel right you may need more flour or water.

Boil a pot of salted water. I have a spaetzle maker and it is a worthy investment of about $12, you can make your own fresh noodles for soups or whatever you want. Other alternatives to making it is w a small cutting board place a small part of the dough and using a knife flick pieces into the boiling water. Another is pressing it through a colander into the pot. Any way you choose, the results are delicious.

They cook very quickly, when they float, use a slotted spoon to scoop them out and into your bowl.

I added a dab of butter to keep them from sticking.

And dinner is served!

Recipes from my Good Old Vienna Cookbook 1959