Fine goulash with spaetzle

Name: Fine goulash with spaetzle
Cook time: 1 h 45 min
Total time: 1 h 45 min
Yield: 4
Ingredients: 2 TABLESPOONS Oil; 1 kg mixed goulash; 1 baby onion; 1 TABLESPOON Tomato paste; 2 TABLESPOONS Sweet peppers; 1 TABLESPOON + 250 g flour; 2 Bay leaves; 5 Eggs (size M); 7-10 Tbsp Salt; 1 can(s) (425 ml) white beans; 200 g Mushrooms; 1 collar (approx. 175 g) Spring onions; 2-3 stem(s) Parsley; 7-10 Tbsp Pepper; 7-10 Tbsp ground caraway; 1 TABLESPOON Butter or margarine; 7-10 Tbsp grated nutmeg; 7-10 Tbsp lettuce leaves and tomato wedges

AUTHOR
Bill Macdonald

DIFFICULTY
easy

RATING

COOK TIME
105 mins

TOTAL TIME
105 mins

Ingredients

Servings: 4

2 TABLESPOONS Oil
1 kg mixed goulash
1 baby onion
1 TABLESPOON Tomato paste
2 TABLESPOONS Sweet peppers
1 TABLESPOON + 250 g flour
2 Bay leaves
5 Eggs (size M)
7-10 Tbsp Salt
1 can(s) (425 ml) white beans
200 g Mushrooms
1 collar (approx. 175 g) Spring onions
2-3 stem(s) Parsley
7-10 Tbsp Pepper
7-10 Tbsp ground caraway
1 TABLESPOON Butter or margarine
7-10 Tbsp grated nutmeg
7-10 Tbsp lettuce leaves and tomato wedges

Directions

1
Heat 1 tablespoon of oil in a saucepan and lightly fry the goulash in it in portions. Remove and put aside. Meanwhile peel and finely dice the onion. Sauté the onion in the cooking fat over medium heat until golden. Add tomato paste and dust with paprika and 1 tablespoon flour. Deglaze with 1 litre water.
2
Add meat and bay leaf again and simmer for 1 1/4-1 1/2 hours. In the meantime, put 250 g flour in a bowl, press a depression in the flour and add the eggs. Season with salt. Mix with a wooden spoon to a liquid dough and beat vigorously until air bubbles form in the dough. Place the dough on a spaetzle board moistened with cooking water and scrape thin strips of dough into simmering salt water with a pallet. Cook the spaetzle for 2-3 minutes in the cooking water. Remove and rinse in cold water. Drain the spaetzle, sprinkle with 1 tablespoon of oil and mix. Rinse and drain the beans. Clean, clean and halve the mushrooms. Clean, wash and cut spring onions into small pieces. Wash parsley, dab dry, pluck and chop finely, except for something to garnish.
3
Drain the spaetzle, sprinkle with 1 tablespoon of oil and mix. Rinse and drain the beans. Clean, clean and halve the mushrooms. Clean, wash and cut spring onions into small pieces. Wash parsley, dab dry, pluck and chop finely, except for something to garnish. Add mushrooms, spring onions and beans to the goulash about 5 minutes before the end of the cooking time. Season with salt, pepper and caraway seeds. Heat the fat in a frying pan and heat the spaetzle in it for about 5 minutes. Season with salt and nutmeg. Add parsley. Arrange goulash with spaetzle on plates. Garnish as you like with lettuce leaves, tomato wedges and the remaining parsley
4
Season with salt, pepper and caraway seeds. Heat the fat in a frying pan and heat the spaetzle in it for about 5 minutes. Season with salt and nutmeg. Add parsley. Arrange goulash with spaetzle on plates. Garnish as you like with lettuce leaves, tomato wedges and the remaining parsley