Helgard’s Goulash und Spätzle
Posted on October 18, 2010 by Eric Wolfram in Cooking, Food & Drink
Goulash und Spaetzel
Lets go beyond the onion spired churches into the rolling hills of upper Bavaria for some real down home Goulash und Spätzle that is surprisingly easy to make and enjoy.
When the nights get long and cold, one of the things that can warm you up is Helgard’s Goulash und Spätzle.
Spaetzle is a type of egg noodle of soft texture found in the cuisine of Germany, Austria and Switzerland. At times it’s served with gouda cheese and fried onions, or with any type of gravy. In Hungary, they put it in soup. One of the most delicious ways to eat Spaetzle is with some goulash done as a stew.
Spaetzel maker -- a tool for sliding the spaetzel dough over boiling water.
Creating the Spätzle
You’re going to want a Spaetzel maker — a tool for sliding the noodle dough over boiling water. The best type of spaetzel maker is the one that resembles a cheese grater with a little box for holding the dough, which slides along the grater part. Typically, these have a little lip that catches on the edge of the pot of boiling water.
Homemade spaetzel is a and egg noodle of soft irregular texture
Here are the ingredients that you need:
- 3 cups flour
- 1 scant cup hot faucet water
- 4 lg eggs
- 2 tsp salt
- 4 qt (lg pot) of boiling water
- 1 TBsp salt
Combine first 4 ingredients and beat. Batter should be very thick and kind of break from the spoon in large blobs. Let stand for 15 minutes and beat again until smooth. Add 1 TBsp salt to boiling water. Spray the Spaetzelmaker with cooking spray. Fill the top of the Spaetzelmaker with the dough and start dripping it into the boiling water. Boil until they rise to the top (just a few minutes.) Pour into colander and rinse. Fry in a pan with butter before serving. Or make a day ahead of time and freeze.
Goulash as a stew.
Creating the Goulash
This isn’t a goulash soup, but rather a thicker goulash stew that is used to cover the spaetzel – Yum!
Here are the ingredients:
- 4 slices of bacon, chopped
- 1.5 cup chopped onions
- 1.5 lbs cubed beef (chuck, blade or flank)
- 1 sm green pepper, chopped
- 1 can consomme
- 1 cup dry red wine
- 2 Tbs sweet paprika (Hungarian)
- 1 tsp marjoram
- 1/4 cup ketchup to taste
- 1/4 cup flour
- 1/2 cup water
- salt and pepper to taste
Helgard's Goulash und Spaetzel
In heavy skillet brown bacon till crisp. Remove with slotted spoon. Cook chopped onion in bacon grease until golden. Remove with a slotted spoon. Brown beef in the bacon grease. When beef is browned add green pepper, onions and bacon to the pan and cook a few minutes over high heat. Add consomme and wine. Stir in spices. Add about 1/4 cup ketchup to get the right color of the gravy. Cover and simmer for at least two hours or until tender. To thicken gravy – pour 1/2 cup water and 1/4 cup flour into a lidded container. Shake until mixture is blended and smooth. Slowly stir about half of the mixture into the goulash, bring to a boil while stirring constantly. Add more of the flour/water mixture until desired consistency.
