Hungarian Goulash with Spaetzle
- serves 4
This recipe is dedicated to the memory of Ann Szemba, my Hungarian friend who traveled with me to Hungary and taught me this dish.
1 Tbsp vegetable oil
4 large onions, sliced
1 heads garlic cloves, halved
2 red bell peppers, seeded and diced
½ cup sweet paprika
1 tsp caraway seeds
1 3-pound chuck roast, trimmed and cut in 1-inch cubes
4 carrots, chopped
3 cup Hungarian red wine or other red wine
3 bay leaves
1 tsp salt
2 Tbsp red wine vinegarSpaetzle
2 cup whole wheat flour
1 tsp baking powder
¼ tsp salt
1 pinch pepper
2 large eggs
1 ¼ cup milk
1 250 mL container of sour cream (for topping)
1. Preheat your oven to 325ºF and turn on your convection fan if you have one.
2. For the goulash heat the vegetable oil in a large Dutch oven over medium heat. Reduce the heat to medium-low, add the onions, garlic and peppers and slowly cook without browning, about 10 minutes. Sprinkle in the paprika and caraway seeds and continue cooking at very low heat for a minute or two. Toss in the beef, carrots, red wine, bay leaves and salt. Continue cooking just to bring the works to a simmer, then transfer to the oven. Cover and bake until the beef is tender, about 3 hours. Stir in the vinegar.Spaetzle
1. For the spaetzle in a small bowl whisk together the dry ingredients. In a second bowl, whisk together the eggs and milk. Stir the two together with a wooden spoon to make a sticky batter. Let the batter rest for 15 minutes allowing the elastic gluten to relax. Ready a large pot of boiling salted water. Using a rubber spatula and a potato box grater force the batter through the largest holes into the boiling water. The batter will sink, and then rise to the top when cooked through, about a minute. Remove with a strainer or slotted spoon and transfer to a service l.
2. Nestle the spaetzle with the goulash and serve with a dollop of sour cream. This recipe is dedicated to the memory of Ann Szemba, my Hungarian friend who traveled with me to Hungary and taught me this dish.