Hungarian Beef Goulash And Spaetzle Recipes

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WOLFGANG'S BEEF GOULASH

Provided by Food Network

Categories     main-dish

Time 4h5m

Yield 4 servings

Number Of Ingredients 29



Wolfgang's Beef Goulash image

Steps:

  • In a large saute pan, heat the olive oil and saute the onions and sugar until caramelized. Add the garlic and caraway seed. Cook for 1 minute. Add the sweet and sharp paprika, marjoram, thyme, and bay leaf. Saute another minute, until fragrant. Add the tomato paste. Deglaze with the vinegar and the stock and add the pieces of beef shank, salt, and pepper. Bring to a boil, then lower to a simmer and cook until very tender, about 1 1/2 hours, stirring occasionally.
  • Taste and adjust seasoning with salt and pepper. Serve with Spaetzle on the side.
  • In a small bowl, beat together the egg yolks, egg and milk. In a medium bowl, combine the flour, nutmeg, salt, and pepper. Add the egg mixture to the flour mixture and mix with hand until well blended. Do not overmix at this stage. Cover the bowl and refrigerate. Allow the batter to rest for at least 1 hour.
  • Bring salted water to a boil. Place a perforated hotel pan on top of the pot. Place the batter on the pan and force through the holes to form spaetzle. Cook for 4 to 5 minutes, or until al dente. Transfer cooked spaetzle to a bowl of ice water to shock. When cool to the touch, drain well. Stir in half the oil. (At this point you can cover and refrigerate up to 2 days).
  • Over high heat, place a large saute pan until it gets very hot. Add the remaining 1/4 cup of oil and the boiled spaetzle. Saute until golden. Season, to taste, with salt and pepper. Finish with butter and sprinkle with parsley.

2 tablespoons extra virgin olive oil
4 cups onions, thinly sliced
1 tablespoon sugar
3 garlic cloves, minced
1 tablespoon caraway seeds, toasted and ground
1 1/2 tablespoons sweet paprika
1 teaspoon spicy paprika
2 tablespoons minced fresh marjoram leaves
1 teaspoon minced fresh thyme leaves
1 bay leaf
3 tablespoons tomato paste
2 tablespoons balsamic vinegar
4 cups chicken stock
2 1/2 pounds beef shank, cut into 2-inch cubes
1 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
Spaetzle, recipe follows
4 egg yolks
1 egg
1 3/4 cups milk
1 pound (about 3 cups) all purpose flour
1/4 teaspoon freshly grated nutmeg
1 teaspoon salt
1/4 teaspoon freshly ground pepper
1/2 cup peanut oil
Salt
Pepper
2 ounces unsalted butter
1 tablespoon fresh minced parsley

SPAETZLE - HUNGARIAN

Various English spellings abound, but my Hungarian family has always pronounced this as shpetz-leh. I prefer spaetzle topped with Chicken Paprikash or Beef Goulash (anything with lots of Hungarian paprika!!).

Provided by Melody

Categories     Hungarian

Time 17m

Yield 1 batch

Number Of Ingredients 4



Spaetzle - Hungarian image

Steps:

  • Mix flour, eggs, and a little salt with water into a paste. Do not beat!
  • Drop bit by bit into boiling salted water (the more the better).
  • Two approaches work here, either: (a) lower scant teaspoon of the paste into the boiling water (the spaetzle will separate from the spoon and start to cook) one by one, (b)use a coarse grater to force drops of the paste into the water.
  • Cook for 1-2 minutes then strain (and rinse, optional).

Nutrition Facts : Calories 2944.5, Fat 21.6, SaturatedFat 5.8, Cholesterol 558, Sodium 243, Carbohydrate 573.4, Fiber 20.2, Sugar 2.6, Protein 96.3

750 g flour
3 eggs
salt
1/2 liter water

HUNGARIAN GOULASH I

A spicy way to dress up stew beef. My mom made this when we were kids, and we loved it. It is spicy while not mouth-burning! Can be made with cheaper cuts of beef, and comes out very tender. If it gets too thick, add a little water while it's cooking. Garnish with sour cream.

Provided by ENVIRO2

Categories     Soups, Stews and Chili Recipes     Stews     Goulash Recipes

Time 2h15m

Yield 8

Number Of Ingredients 10



Hungarian Goulash I image

Steps:

  • Heat oil in a large pot or Dutch oven over medium heat. Cook onions in oil until soft, stirring frequently. Remove onions and set aside.
  • In a medium bowl, combine paprika, 2 teaspoons salt and pepper. Coat beef cubes in spice mixture, and cook in onion pot until brown on all sides. Return the onions to the pot, and pour in tomato paste, water, garlic and the remaining 1 teaspoon salt. Reduce heat to low, cover and simmer, stirring occasionally, 1 1/2 to 2 hours, or until meat is tender.

Nutrition Facts : Calories 549.4 calories, Carbohydrate 9.4 g, Cholesterol 114 mg, Fat 42.3 g, Fiber 2.1 g, Protein 32.8 g, SaturatedFat 14.5 g, Sodium 1138.5 mg, Sugar 4.7 g

⅓ cup vegetable oil
3 onions, sliced
2 tablespoons Hungarian sweet paprika
2 teaspoons salt
½ teaspoon ground black pepper
3 pounds beef stew meat, cut into 1 1/2 inch cubes
1 (6 ounce) can tomato paste
1 ½ cups water
1 clove garlic, minced
1 teaspoon salt

GOULASH AND SPATZLE

Provided by Marialisa Calta

Categories     dinner, casseroles, main course

Time 2h30m

Yield 6 Servings

Number Of Ingredients 17



Goulash and Spatzle image

Steps:

  • To make the goulash, combine the salt, 1 teaspoon of the paprika, pepper and garlic salt in a small bowl. Season the meat with the spice mixture. Set aside.
  • In a large casserole, heat the lard or chicken fat over high heat until it begins to smoke. Add the pieces of meat in one layer and, while stirring constantly, quickly fry the meat until evenly browned, about 2 to 3 minutes.
  • Add the onions and cook until wilted, about 3 minutes. Sprinkle the flour over the meat and stir until blended. Add the remaining paprika, reduce the heat to medium low, and stir for an additional 2 minutes.
  • Add the broth or water, tomato paste and caraway seeds. Cover, and simmer over low heat until meat is tender, about 1 to 1 1/2 hours. Set aside to cool, cover and refrigerate overnight.
  • Reheat the goulash over low heat and season with salt and pepper to taste.
  • To make the spatzle, combine the eggs and milk in a large glass or ceramic bowl. Set aside. Combine the flour and 1 teaspoon of the salt in a separate bowl. Slowly add the flour mixture to the eggs and beat until smooth. Set aside at room temperature for 30 minutes.
  • Preheat oven to 200 degrees. Bring a large pot of water to a boil, and add the remaining salt. Reduce the heat to a simmer, drop 1/2 teaspoons of the dough into the water and simmer until cooked through, about 2 to 3 minutes after they rise to the surface. Drain, rinse under cold running water, drain again and transfer the spatzle to an ovenproof baking dish. Add the butter, stir, and keep warm in the oven until ready to serve.
  • Divide the spatzle into individual bowls, spoon the goulash over, and garnish with parsley.

Nutrition Facts : @context http, Calories 809, UnsaturatedFat 22 grams, Carbohydrate 61 grams, Fat 41 grams, Fiber 4 grams, Protein 49 grams, SaturatedFat 17 grams, Sodium 1182 milligrams, Sugar 6 grams, TransFat 1 gram

2 teaspoons salt, plus more, to taste
1 tablespoon sweet Hungarian paprika
1/2 teaspoon fresh ground pepper, plus more, to taste
1/8 teaspoon garlic salt
2 pounds beef chuck, cut into 1-inch cubes
1/2 cup lard or chicken fat
2 large onions, peeled and chopped fine
1 1/2 to 2 tablespoons flour
3 cups beef broth or water
2 tablespoons tomato paste
1 teaspoon caraway seeds
4 large eggs, lightly beaten
1 cup milk
3 cups flour
2 teaspoons salt
6 tablespoons butter, cut into small pieces
1 cup minced parsley

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