Goulash with Peppers, Served with Spaetzle
Ingredients
- For the meat
- 700 grams Beef (shoulder)
- 5 onions
- 2 garlic cloves
- For the goulash
- 70 grams clarified butter
- 1 Tbsp sweet ground paprika
- 2 Tbsps Tomato paste
- 100 milliliters Red wine
- 1 ½ liters Beef broth
- 2 red Bell pepper
- 2 green Bell pepper
- 2 parsley
- 1 thyme
- 1 bay leaf
- 2 marjoram
- 1 rosemary
- 2 liters Beef broth
- For the Spaetzle
- 400 grams Pastry flour
- 4 eggs
- 1 tsp salt
- 30 grams butter
- 1 pinch Nutmeg
Preparation steps
For the meat, rinse the beef, pat dry and cut into small cubes. Peel the onions and garlic and dice. Rinse the peppers, cut into quarters, remove the seeds and cut into 1.5 cm (approximately 1/2 inch) cubes. Melt the butter in a dutch oven, and brown the meat cubes for about 3-5 minutes. Add the onions, garlic, and peppers and cook for another 5 minutes. Sprinkle with the paprika, add the tomato paste and sauté briefly. Deglaze with the red wine and boil down for 2-4 minutes. Pour in the broth, add the spices and simmer for 20-25 minutes.
For the spaetzle, mix together the flour, eggs, salt, and about 3 tablespoons of water with an electric mixer (dough hook attachment). Rest the dough for 15 minutes. Bring a large pot with plenty of salted water to a boil.
Place a spaetzle maker on the pot rim and fill it with a portion of dough. Move the slider slowly and smoothly back and forth, so that the noodles fall into the boiling salted water. Simmer for 2-3 minutes, then remove and drain. In a pan, melt butter with a pinch of nutmeg and coat the noodles, stirring for about 2-3 minutes.
To serve, arrange the dumplings with goulash on a preheated dish.
