Hungarian goulash soup with spaetzle

Yield: 6 servings

Measure Ingredient
1½ pounds Beef For Stew, Cut Into
\N \N 1/2-inch Cubes.
1 tablespoon Shortening Or Vegetable Oil
1 large Onion, Chopped
1 quart Water
¾ cup Grated Potato (About 1
\N \N Large)
1 tablespoon Paprika (Less If Using
\N \N Hungarian Paprika)
1 tablespoon Tomato Sauce Or Ketchup
1 teaspoon Salt
½ teaspoon Caraway Seed (Optional)
¼ teaspoon Crushed Thyme
\N \N Pinch Of Red Pepper
2 cups Unbleached All Purpose
\N \N Flour
1 teaspoon Salt
1 large Egg
½ cup 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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