Side Pannel
Hungarian Goulash Soup with Spaetzle
Hungarian Goulash Soup with Spaetzle
- Recipe Submitted by ADMIN on 09/26/2007
Category: Stews
Ingredients List
- 1 1/2 lb Beef For Stew, Cut Into
- 1/2-inch Cubes.
- 1 tb Shortening Or Vegetable Oil
- 1 lg Onion, Chopped
- 1 qt Water
- 3/4 c Grated Potato (About 1
- Large)
- 1 tb Paprika (Less If Using
- Hungarian Paprika)
- 1 tb Tomato Sauce Or Ketchup
- 1 ts Salt
- 1/2 ts Caraway Seed (Optional)
- 1/4 ts Crushed Thyme
- Pinch Of Red Pepper
Directions
SPAETZLE
2 c Unbleached All Purpose
Flour
1 ts Salt
1 lg Egg
1/2 c Water
Brown the meat in the shortening in a large saucepan. Add the onion and
cook until the onion is tender. Add the water, grated potato and
seasonings. Bring to a boil and simmer, covered, until the meat is tender.
Makes 4 to 6 servings of soup. SPAETZLE: Combine the flour and salt; stir
in the egg. Gradually add the water until the dough is stiff but smooth.
Place on a wet cutting board; flatten. With a wet knife, scrape small
pieces of dough off and drop into boiling salted water. Cook one layer of
spaetzle at a time; boiling gently 5 to 8 minutes or until done. Remove
with a perforated spoon. Serve with Hungarian Goulash Soup, Pea, Lentil, or
Tomato soups. It may also be served as a side dish, either tossed with hot
melted butter or sauteed in butter. For variety sprinkle with toasted bread
crumbs or grated Parmesan Cheese. Recipes From Bread & Soup Cookbook By The
Culinary Arts Institute
2 c Unbleached All Purpose
Flour
1 ts Salt
1 lg Egg
1/2 c Water
Brown the meat in the shortening in a large saucepan. Add the onion and
cook until the onion is tender. Add the water, grated potato and
seasonings. Bring to a boil and simmer, covered, until the meat is tender.
Makes 4 to 6 servings of soup. SPAETZLE: Combine the flour and salt; stir
in the egg. Gradually add the water until the dough is stiff but smooth.
Place on a wet cutting board; flatten. With a wet knife, scrape small
pieces of dough off and drop into boiling salted water. Cook one layer of
spaetzle at a time; boiling gently 5 to 8 minutes or until done. Remove
with a perforated spoon. Serve with Hungarian Goulash Soup, Pea, Lentil, or
Tomato soups. It may also be served as a side dish, either tossed with hot
melted butter or sauteed in butter. For variety sprinkle with toasted bread
crumbs or grated Parmesan Cheese. Recipes From Bread & Soup Cookbook By The
Culinary Arts Institute
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