| 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 |
T |
Shortening Or Vegetable Oil |
| 1 |
|
Onion, Chopped |
| 1 |
qt |
Water |
| 3/4 |
c |
Grated Potato, About 1 |
|
|
Large), Large |
| 1 |
T |
Paprika, Less If Using |
|
|
Hungarian Paprika), Hungarian Paprika |
| 1 |
T |
Tomato Sauce Or Ketchup |
| 1 |
t |
Salt |
| 1/2 |
t |
Caraway Seed, Optional |
| 1/4 |
t |
Crushed Thyme |
|
|
Pinch Of Red Pepper |
| 2 |
c |
Unbleached All Purpose |
|
|
Flour |
| 1 |
t |
Salt |
| 1 |
|
Egg |
| 1/2 |
c |
Water |
INSTRUCTIONS
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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