Is it a soup or is it a stew? Somewhere in between, we think. In any event, this Hungarian goulash (gulyás) is hearty, healthy and full of goodness and flavour. Mop up every morsel with fresh, crusty bread.
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Ingredients
Hungarian goulash
Spätzle
Method
Hungarian goulash
1.Heat half the oil and half the butter in a large saucepan over medium-high heat; cook veal, in batches, until browned all over. Remove from pan
2.Heat remaining oil and remaining butter in same pan over medium heat; cook onion, stirring, about 5 minutes or until onion is slightly caramelised
3.Add paste, flour, paprika, seeds, cayenne and garlic to pan; cook, stirring, 2 minutes. Return veal to pan with the water, stock and tomatoes; bring to the boil. Reduce heat; simmer, uncovered, 1½ hours. Add capsicum and potato; simmer, uncovered, for about 10 minutes or until potato is tender. Season to taste
4.Add spätzle; serve.
Spätzle
5.Place flour in a small bowl, make a well in the centre. Gradually add combined egg and the water, stirring, until batter is smooth; stir in pepper.
6.Pour batter into a metal colander set over a large saucepan of boiling water. Using a wooden spoon, push batter through holes of colander. Bring water back to the boil; boil, uncovered, 2 minutes or until spätzle float to the surface.
7.Use a slotted spoon to remove spätzle; drain before adding to goulash.
Soup is suitable to freeze at the end of step 3. Thaw in fridge overnight; reheat until hot. Cook spätzle just before serving soup Spätzle, served throughout Austria, Germany, Switzerland and the French region of Alsace, are tiny noodle-like dumplings made by pushing a batter through the holes of a colander into a pan of boiling water or stock
Note
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