Hungarian Goulash with Spaetzle
Hungarian Goulash with Spaetzle
Get this quick and easy goulash recipe by Michael Smith from Chef Michael's Kitchen.
  • Technique Simmer
  • Preparation Time 30 minutes
  • Cooking Time 3 hours
  • Yield 4 servings
Ingredients
  • For the Goulash:
  • 1 tablespoon of Vegetable oil
  • 4 large Onions, sliced
  • 1 head of Garlic cloves, halved
  • 2 Red bell peppers, seeded and diced
  • ½ cup of Sweet paprika
  • 1 teaspoon of Caraway seed
  • 1- 3-pound Chuck roast, trimmed and cut in 1-inch cubes
  • 4 Carrots, chopped
  • 3 cups of Hungarian Red wine or other Red wine
  • 3 Bay leaves
  • 1 teaspoon of Salt
  • 2 tablespoons of Red wine vinegar
  • For the Spaetzle:
  • 1 cup of Whole wheat Flour
  • 1 tablespoon of Corn starch
  • ¼ teaspoon of Salt
  • Lots of freshly ground Pepper
  • 2 Eggs
  • ½ cup of Milk
  • 1 teaspoon of Nutmeg or ½ Nutmeg, grated
  • 250 millilitres container of Sour cream
Method
  1. Preheat your oven to 325F and turn on your convection fan if you have one
  2. For the goulash heat the vegetable oil in a large Dutch oven over medium heat
  3. Reduce the heat to medium-low, add the onions, garlic and peppers and slowly cook without browning, about 10 minutes
  4. Sprinkle in the paprika and caraway seeds and continue cooking at very low heat for a minute or two
  5. Toss in the beef, carrots, red wine, bay leaves and salt
  6. Continue cooking just to bring the works to a simmer, then transfer to the oven
  7. Cover and bake until the beef is tender, about 3 hours
  8. Stir in the vinegar
  9. For the spaetzle whisk together the dry ingredients, evenly distributing the finer powders amidst the coarser ones
  10. In another bowl, whisk together the milk and eggs. Stir the wet and dry ingredients together forming a firm sticky batter
  11. Rest the works as the elastic batter relaxes improving tenderness and the flour absorbs the moisture improving chewiness, 15 minutes or so.
  12. Fill your largest pot with lots of hot water, lots of salt and lots of heat
  13. Bring the works to a boil as the spaetzle batter rests. Position a colander with large 1/4” holes over the boiling water
  14. Transfer some or all of the relaxed batter into the colander and use a rubber spatula to force it through the holes into the simmering seasoned water below
  15. The spaetzle cook very quickly
  16. They’ll sink then almost immediately float to the surface when they’re done
  17. Stir gently so they don’t stick together
  18. Strain them out with a slotted spoon and repeat with any extra batter
  19. Strain them out with a slotted spoon and repeat with any extra batter
  20. If you don’t have a colander try a standard box grater held on its side
  21. Load it with batter and rub the works back and forth over and through hits largest holes
  22. Nestle the spaetzle with the goulash and serve with a dollop of sour cream. This recipe is dedicated to the memory of Ann Szemba, my Hungarian friend who traveled with me to Hungary and taught me this dish

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