A warm and comforting beef goulash with spaetzle that uses Steam Whistle Pilsner as a key flavouring feature. Courtesy of Melissa Rowell.
In a pan, put in duck fat and render off bacon. Let bacon crisp before removing.
Add onions, garlic and carraway, and sweat them out. Add the beef and paprika, then add 1/2 cup (125 ml) of Steam Whistle Pilsner and reduce. Then add 3 cups (750 ml) of water, before adding tomatoes, mushrooms, and peppers. Finally add salt and pepper to taste.
For the spaetzle, combine the flour, eggs and slowly add water in a bowl until it becomes glue-y.
Fill a pot half-way with water and bring to a boil. Using a hotel pan with holes, place on top of the pot, spread the spaetzle batter in the hotel pan and push firmly through the holes into the water. Repeat until all batter is through the hotel pan and in the water. Let the spaetzle cook for about 2 mins.