I made that!

Because sometimes you just want some spaetzle.

Posted in All Things Pork, I Like Salt Too by brandi on January 15, 2009

At least I do. And my Hungarian friend Courtney let me borrow her spaetzle maker. And I thought I had every kitchen gadget!

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It’s basically a cheese grater that can rest on your pot, and comes with a scraper that pushes the spaetzle dough through the holes and into the boiling water. It looks just like this:

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They cook in like a minute, and then you scoop them up.

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Fluffy little pasta poos!

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And what do we do with spaetzle? We pour goulash all over it! and sour cream!

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Not the most photogenic of meals, but it was fabulous.

Beef Goulash Recipe (Joy of Cooking):

4oz bacon or smoked ham, diced

1 1/2 lbs beef chuck, 1″ cubes

1 1/2 lbs pork or veal shoulder, 1″ cubes

1/2 cup flour

3 cups onions, thinly sliced

6 cloves garlic, minced

1/2 cup sweet paprika

3 red bell peppers, diced

1 cup carrots, diced

1 TBSP dried marjoram

1 tsp caraway seeds

1 tsp black pepper

1 tsp salt

3 bay leaves

2 cups beef or chicken stock

1 cup dry white wine or beer

1/4 cup tomato puree or 2 TBSP tomato paste

1/2 to 1 cup sour cream

– Brown bacon in large pot. Remove bacon and pat dry.

– Flavor meat with salt and pepper and dredge in flour. Add to pot and brown all sides, being careful not to crowd or scorch the meat. Remove meat using a slotted spoon and set aside.

– Lower heat and add onions to pot. Cook until lightly colored and soft. Add garlic and cook 1 minute longer. Add the paprika, stir well and cook for another 2 minutes. Add bell peppers, carrots, marjoram, caraway, black pepper, salt and bay leaves to the pot. Toss to coat.

– Add stock, alcohol, and tomato. Bring to a boil, scraping up any browned bits. Add the meat. Reduce heat to low and simmer, covered, stirring occasionally until meat is tender (1 1/2 hours). Reduce sauce to thicken if necessary. Check seasoning.

– Serve over spatzle with sour cream.

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