German-Style Gulasch with Spaetzle
INGREDIENTS
2 tablespoons Crisco (or shortening of choice)
1 ½ pounds beef chuck roast (boneless)
2 large onions
salt, pepper
1 teaspoon paprika
1 small bouillon cube
½ cup sour cream
¼ cup red wine
2 tablespoons flour
PREPARATION
- Cut beef into even-size pieces and salt and pepper on all sides. Brown in hot Crisco or shortening.
- Add onions and sprinkle with paprika.
- Deglaze with the wine (or water) and mix well; add the water and bouillon cube; cover with lid and simmer for one hour.
- Make a paste with the flour and add to the gulasch to thicken.
- Add salt and pepper, if needed.
- Just before serving, add sour cream.
Serves 4.
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German-Style Spaetzle Dumplings
INGREDIENTS
2 eggs (beaten)
1 teaspoon salt
dash of nutmeg (optional)
1½ cup flour
1 cup water
PREPARATION
- In a large bowl, mix all ingredients and beat with wooden spoon until batter leaves the side of the bowl. Add more flour, if needed.
- Boil water in a large saucepan and add 1 tablespoon salt.
- Spoon 2 tablespoons of batter onto a board. Using a butter knife, scrape thin slices of batter into the water. Boil for 5-7 minutes and transfer to a bowl and keep warm. Repeat till all the batter is gone. You may also use a spaetzel maker for this step.
Serves 4-6
German-Style Gulasch with Spaetzle (Video)
Watch Helga Wengler and Mitch Lynch prepare German-Style Gulasch with Spaetzle. Video by Ron Flaviano for Homeplate Homestyle.
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