Hungarian Goulash Soup With Spaetzle Recipe
Yield: 6 ServingsRecipe by luhu.jp
Ingredients:
1 1/2 lbs: Beef For Stew, Cut Into
1/2: -inch Cubes.,
1 tbsp: Shortening Or Vegetable Oil,
1 large: Onion, Chopped
1 quart: Water,
3/4 cup: Grated Potato, (About 1
Large),
1 tbsp: Paprika, (Less If Using
Hungarian Paprika),
1 tbsp: Tomato Sauce Or Ketchup,
1 tsp: Salt,
1/2 tsp: Caraway Seed, Optional
1/4 tsp: Crushed Thyme,
Pinch Of Red Pepper,
SPAETZLE
2 cup: Unbleached All Purpose,
Flour,
1 tsp: Salt,
1 large: Egg,
1/2 cup: Water,
Directions:
Brown the meat in the shortening in a large saucepan. Add the onion
and cook until the onion is tender. Add the water, grated potato and
seasonings. Bring to a boil and simmer, covered, until the meat is
tender. Makes 4 to 6 servings of soup. SPAETZLE: Combine the flour
and salt; stir in the egg. Gradually add the water until the dough
is stiff but smooth. Place on a wet cutting board; flatten. With a
wet knife, scrape small pieces of dough off and drop into boiling
salted water. Cook one layer of spaetzle at a time; boiling gently 5
to 8 minutes or until done. Remove with a perforated spoon. Serve
with Hungarian Goulash Soup, Pea, Lentil, or Tomato soups. It may
also be served as a side dish, either tossed with hot melted butter
or sauteed in butter. For variety sprinkle with toasted bread crumbs
or grated Parmesan Cheese. Recipes From Bread & Soup Cookbook By The
Culinary Arts Institute
Source from luhu.jp
and cook until the onion is tender. Add the water, grated potato and
seasonings. Bring to a boil and simmer, covered, until the meat is
tender. Makes 4 to 6 servings of soup. SPAETZLE: Combine the flour
and salt; stir in the egg. Gradually add the water until the dough
is stiff but smooth. Place on a wet cutting board; flatten. With a
wet knife, scrape small pieces of dough off and drop into boiling
salted water. Cook one layer of spaetzle at a time; boiling gently 5
to 8 minutes or until done. Remove with a perforated spoon. Serve
with Hungarian Goulash Soup, Pea, Lentil, or Tomato soups. It may
also be served as a side dish, either tossed with hot melted butter
or sauteed in butter. For variety sprinkle with toasted bread crumbs
or grated Parmesan Cheese. Recipes From Bread & Soup Cookbook By The
Culinary Arts Institute
Source from luhu.jp