After trying Goulash at a Hungarian restaurant in Omaha I had to try and recreate the dish. This recipe was very close to the one I had in the restaurant. Learning to make the spaetzle was an experience.
Beef should be cut into 1 inch cubes and can be dredged in flour prior to browning. Brown beef in hot oil. Removed beef and saute onions in the same pan until clear. Add Garlic and saute until you can smell it then add the paprika and beef and saute the wholel mixture together for a few minutes. Add beef broth to cover, salt and pepper to taste. You may also use 2-3 potatoes cut into cubes which should be added at this time. Continue cooking until the beef is tender (and the potatoes are cooked through if using). Serve over spaetzle.
Spaetzle
Brown butter in large skillet, salt and pepper to taste. Optional: add chopped parsley to the dough. In a mixing bowl combine flour, salt, nutmeg and parsley if using. Add beaten egg and milk and stir to combine. Let dough rest about 15 minutes before cooking. In a large pot of salted boiling water drop the dough in small droplets into the water and allow to cook for 4 minutes. Dough will rise during cooking. Remove spaetzle when done and allow to drain. Saute spaetzle in the skillet with the browned butter until it starts to take on some color and then remove to a bowl. Serve with the spaetzle as a side dish to the beef but the two go really well together.
Mix any left overs together which makes a hungarian goulash soup which is really good the next day.
Although it doesn't call for it I like to make this in my cast iron dutch oven and slow cook it in a 275 oven for about 3 hours. Everything is tender and delicious when it comes out. I have not tried it with the potatoes and am not sure how they would stand up to the long cooking time though. What I like about this is that it is a different gravy than I have ever had before. The onions literally disappear into the sauce and it is awesome over mashed potatoes or other meats. It's a good hearty meal for a cold night.
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Serving Size: 1 Serving (860g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 1211 | ||
Calories from Fat: 569 (47%) | ||
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Amt Per Serving | % DV | |
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Total Fat 63.2g | 84 % | |
Saturated Fat 25.8g | 129 % | |
Monounsaturated Fat 24g | ||
Polyunsanturated Fat 6.5g | ||
Cholesterol 720.1mg | 222 % | |
Sodium 1392.9mg | 48 % | |
Potassium 1419mg | 37 % | |
Total Carbohydrate 83.4g | 25 % | |
Dietary Fiber 5.3g | 21 % | |
Sugars, other 78.1g | ||
Protein 74g | 106 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 1211
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