| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Vegetables, Grains, Eggs | Hungarian | Stews | 6 | Servings |
INGREDIENTS
| 1 1/2 | lb | Beef For Stew, Cut Into |
| 1/2-inch Cubes. | ||
| 1 | tb | Shortening Or Vegetable Oil |
| 1 | lg | Onion, Chopped |
| 1 | qt | Water |
| 3/4 | c | Grated Potato (About 1 |
| Large) | ||
| 1 | tb | Paprika (Less If Using |
| Hungarian Paprika) | ||
| 1 | tb | Tomato Sauce Or Ketchup |
| 1 | ts | Salt |
| 1/2 | ts | Caraway Seed (Optional) |
| 1/4 | ts | Crushed Thyme |
| Pinch Of Red Pepper | ||
| 2 | c | Unbleached All Purpose |
| Flour | ||
| 1 | ts | Salt |
| 1 | lg | Egg |
| 1/2 | c | Water |
INSTRUCTIONS
SPAETZLE 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 From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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