(scroll down for Spaetzle ingredients and steps)
- 2 lb Beef Chuck
- 1/2 c Paprika
- 1 lb Onion, diced ~1/4″
- 4 t Garlic, minced
- 2 T Vegetable oil
- 1/2 c Red wine
- 1 c Brown veal or brown beef stock*
- 1 ea Sachet
- 1/2 t Caraway Seeds
- 1 t Dried oregano
- 1/2 tsp Salt
- 1/4 tsp Black pepper
- Garnish: paprika, Sour cream
*If you don’t have brown veal or beef stock, substitute 1 c beef broth and 1 c chicken broth simmered down to 1 cup. Brown veal stock is thick at room temperature and gelatinous when refrigerated, so reducing the broth is crucial to getting closer to the velvety consistency you’d normally get with a stock.
Yield: 4 servings
1. Preheat the oven to 350 F.
2. In an oven-proof pot, saute the onion on medium to low heat in the vegetable oil until they’re mostly translucent.
3. Add the minced garlic and continue to cook on medium heat until the mixture is light golden brown
4. Add the red wine and continue to cook until the mixture is almost dry (but not quite dry).
5. Add the paprika, oregano, and salt and pepper and cook on medium heat with constant stirring until the mixture smells sweet and is brown in color, about 1 minute.
6. Add the brown veal stock and bring to a simmer. (Don’t worry if it’s still cold and gelatinous. It will quickly melt.)
7. Add the beef chuck, sachet, and caraway seeds and stir to evenly distribute the beef.
8. Roast in the oven covered at 350 until the beef chuck pulls apart easily, about 2 hours. (If you don’t cover it, it will take hours longer.) Stir every 30 minutes. (If you don’t have an oven-safe pot, cook on the stovetop on medium/low heat covered but stir every 15 minutes.)
9. Ladle the goulash over a serving of spaetzle. Top with a dollop of soup cream and a pinch of paprika.
- Large sauce pot
- Spaetzle tool or if you don’t have one, a cheese grater, colander, ricer, or slotted spoon
- 12 ea Egg yolks
- 2 1/4 c Whole Milk
- 1 lb All Purpose flour
- 4 T Butter
- 1 tsp Salt
- 1/2 tsp Black pepper
- 1/4 tsp Nutmeg
- (Optional) Sage (chopped fresh or dried)
Yield: 4 servings
Note: You can make this up to 2 hours ahead.
1. Bring a pot of salted water to a boil. Meanwhile, whisk the egg yolks and milk together.
2. In a separate bowl, mix the flour and seasonings then combine with the egg yolk mixture.
3. Test the consistency of the mixture by dribbling some off a spoon. The mixture should be just thick enough to form large chunky globs that fall off a spoon but not so thin it pours like a liquid. If it’s too thin, add more flour. If it’s too thick to form droplets, add more milk until you get to the right consistency.
4. Chill the mixture in the refrigerator for 30 minutes.
5. Hold your spaetzle tool (or whatever tool you choose to use) over the boiling water and ladle batter onto the tool. I’d suggest working one ladle or spoonful at a time. If you’re using a spaetzle tool, move the attachment back and forth. Otherwise, quickly press the dough through the holes of your makeshift spaetzle tool with a spatula or bench scraper. Stir to prevent the dumplings from sticking.
If it takes you more than 30 seconds to push all of the batter through, work in smaller batches. Otherwise, it won’t cook evenly.
6. Cook in boiling salted water until the dumplings are white, float to the surface, and don’t taste starchy anymore. This should take 20 seconds (more if you end up with larger dumplings).
7. Drain and saute in melted butter until the spaetzle is light golden. Season with sage, salt, white pepper, and nutmeg to taste.