Veal Goulash with Spaetzle

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Veal Goulash with Spaetzle
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Difficulty:
easy
Difficulty
Preparation:
45 min.
Preparation

Ingredients

for
4
For the goulash
800 grams
boneless Veal shoulder
2
medium-sized Onions
1 tablespoon
50 grams
½ teaspoon
2 tablespoons
100 milliliters
200 grams
4 teaspoons
chopped Parsley
For the spaetzle
250 grams
3
80 milliliters
Butter (for tossing)

Preparation steps

1.

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.

2.

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.