| 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
A Message from our Provider:
“A man who is eating or lying with his wife or preparing to go to sleep in humility, thankfulness and temperance, is, by Christian standards, in an infinitely higher state than one who is listening to Bach or reading Plato in a state of pride. #C.S. Lewis”