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  • Hungarian Goulash Soup With Spaetzle

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    Hungarian Goulash Soup With Spaetzle
    Servings: 6
    by Global Cookbook
    92760 recipes
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    Ingredients

    • 1 1/2 lb Beef For Stew, Cut Into
    • 1/2 x -inch Cubes.
    • 1 Tbsp. Shortening Or possibly Vegetable Oil
    • 1 lrg Onion, Minced
    • 1 quart Water
    • 3/4 c. Grated Potato (About 1 Large)
    • 1 Tbsp. Paprika (Less If Using Hungarian Paprika)
    • 1 Tbsp. Tomato Sauce Or possibly Ketchup
    • 1 tsp Salt
    • 1/2 tsp Caraway Seed (Optional)
    • 1/4 tsp Crushed Thyme Healthy pinch Of Red Pepper
    • 2 c. Unbleached All Purpose Flour
    • 1 tsp Salt
    • 1 lrg Egg
    • 1/2 c. Water

    Directions

    1. Brown the meat in the shortening in a large saucepan. Add in the onion and cook till the onion is tender. Add in the water, grated potato and seasonings. Bring to a boil and simmer, covered, till the meat is tender.
    2. Makes 4 to 6 servings of soup. SPAETZLE: Combine the flour and salt; stir in the egg. Gradually add in the water till the dough is stiff but smooth.
    3. Place on a wet cutting board; flatten. With a wet knife, scrape small pcs of dough off and drop into boiling salted water. Cook one layer of spaetzle at a time; boiling gently 5 to 8 min or possibly till done. Remove with a perforated spoon. Serve with Hungarian Goulash Soup, Pea, Lentil, or possibly Tomato soups. It may also be served as a side dish, either tossed with warm melted butter or possibly sauteed in butter. For variety sprinkle with toasted bread crumbs or possibly grated Parmesan Cheese. Recipes From Bread & Soup Cookbook By The

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