Veal Goulash with Spaetzle
- For the goulash
- 800 grams boneless Veal shoulder
- 2 medium-sized onions
- 1 tablespoon sugar
- 50 grams Fat
- ½ teaspoon ground paprika
- 2 tablespoons Pastry flour
- 100 milliliters Whipped cream
- 200 grams sour Whipped cream
- 4 teaspoons chopped parsley
For the goulash: Cut the meat into 3 cm (approximately 3/4-inch) cubes. Finely chop the onion. Heat the fat in a Dutch oven, add the onion and sugar and saute until caramelized. Remove from the heat, sprinkle with the paprika, pour 100 ml (approximately 1/2 cup) of water into the pan and bring to a boil.
Season the meat with salt, add to the pan, cover and cook briefly, stirring frequently and adding water if necessary.
In a small bowl, stir together the flour and cream. Add to the sauce and bring to a boil again briefly. Spoon onto plates. Garnish the finished dish with a few splashes of sour cream and parsley and serve with spaetzle.
For the spaetzle: In a bowl, mix the flour with the eggs, salt and milk until thick and smooth. Cover and let stand 15 minutes. Bring a large pot of salted water to a boil. Working in batches, spoon the dough into a spaetzle maker and scrape the dough into the water and reduce to a simmer.
Cook until the spaetzle bob to the surface and remove with a skimmer or slotted spoon. Drain well. Heat the butter in a pan and add the spaetzle, tossing until heated through. Spoon the spaetzle i into a cup and unmold onto the goulash.