This dish is a classic hungarian stew Accompanied by a pasta similar to small gnocchi, ideal for the cold days that are approaching in the southern hemisphere. Goulash consists of slow cooking a beef or lamb with the same amount of onion. The result is a delicious meat that falls apart, well flavored with the flavor of onion and sweet paprika. Given throughout its cooking, tough meats, such as those with little fat, can be used. In that case, it becomes a moderate calorie dish – if you resist eating just one dish.
Spaetzle are a type of pasta shaped like a drop, for which a kitchen utensil similar to a dull grater and a container that regulates the amount of dough that falls into the boiling water is used. You can also make this homemade utensil by drilling holes in a clean can. The dish is served hot and, if you want, accompanied by a spoonful of heavy cream. Read on to know how to make goulash with spaetzle and delight yourself with this delight.
Medium cost, Recipe without salt, Popular in Fall-Winter, Slightly spicy, Pressure cooker
Ingredients to make Goulash with spaetzle:
How to make Goulash with spaetzle:
Start with the preparation of the goulash, as it takes longer to cook. For it, peel and chop the onion in medium cubes. Also cut the meat.
Trick: the beef square is a type of lean cut belonging to the hind quarter. It is the most used cut for the elaboration of stews.
Brown the onion in a pressure cooker until not only transparent, but somewhat golden.
Trick: If you don’t have these types of pots, you can use a conventional one. Choose the thickest to withstand the long cooking.
Remove the onion and brown the meat in the same cooking bottom.
Once it’s browned, add the onion again along with the wine and paprika that you have chosen. Cover the pressure cooker and once it starts to hiss, turn the heat to low. Cook the goulash for approximately 40 minutes.
Trick: If you do it in a conventional pot, cover it and cook it for 70-80 minutes. You will be able to check throughout the cooking when the meat is soft enough.
In order to serve your goulash with spaetzle, we are now going to prepare this type of pasta. So, to make the spaetzle, mix the flour with the nutmeg and the egg. Add the water while combining until you get a mixture thicker than that of the pancakes.
Over a pot of boiling water, dump scoops in the kitchen utensil for spaetzle and slide it from end to end so that the paste falls.
Trick: Remember that if you can’t get this utensil, you can make it by piercing an empty can.
Cook them until they float and remove them with the help of a slotted spoon.
Trick: cook the spaetzle in batches, without dumping too much batter in the water so that the temperature does not drop.
Once you have cooked all the dough, you can serve and enjoy the goulash with spaetzle. Do not forget, if you wish, to add 1 tablespoon of heavy cream.
If you liked the recipe for Goulash with spaetzle, we suggest you enter our Cow Recipes category.
Ideas to accompany goulash with spaetzle and other versions
Instead of the spaetzle, you can accompany the goulash with roasted pumpkin, baked potatoes, conventional noodles, polenta or rice. Likewise, it is also totally valid to serve goulash with spaetzle and vegetables, for example.
In the case of spaetzle, they can also be served with German sausage, sauteed vegetables, cream or white sauce and cheese to gratin in the oven.
In my house we usually make this dish for birthdays, lovingly remembering a German friend of the family who taught us how to do it. That’s the beauty of food: teaching, sharing and offering it as a gesture of love, do you agree? If you try this recipe for goulash with spaetzle, please let us know how much you liked it.