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Foodgeek: |
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Rating: |
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Servings: |
6 servings |
Prep. Time: |
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Total Time: |
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Ingredients: |
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1 lb. veal loin
1 lb. lamb shoulder, boned
1 lb. fresh pork shoulder, boned
2 sm. onions
2 tbsp. butter
2 tbsp. flour
1-1/2 tsp. salt
1/2 tsp. pepper
1/2 tsp. paprika
1 cup water
1 cup bouillon or stock
Hot Cooked Noodles or (Spatzle) recipe below
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Directions:
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FOR THE GOULASH: Wipe meat with damp cloth. cut in 1 1/2 inch pieces.
Slice onions. Heat butter in deep pot or Dutch oven and saute onions until transparent. Add meat and cook 10 minutes. Sprinkle with flour; stir. Add seasonings, water, and bouillon. Increase water if necessary to cover meat. Cover pot; bring to a boil and boil 5 minutes. Lower heat and let cook slowly 1 1/2 hours, or until meat is tender and liquid has cooked down to a thick sauce. Stir occasionally during cooking period. Serve garnished with Hot Cooked Noodles. Serves 6.
Luchow's German Cookbook
SPAETZLE: TINY GERMAN DUMPLINGS:
3 cups all purpose flour
4 eggs
1 teaspoon salt
Several grindings black pepper
1 cup warm water
Approximately 4 quarts of salted water
1/2 stick butter
In a large bowl, combine the flour with the eggs, salt, pepper, and warm water. Beat hard with a wooden spoon to form a thick, smooth batter. Continue beating for 5 minutes. This should be done rather energetically, by scraping the dough toward you with a regular rhythm, so as to incorporate as much air as possible.
Let the dough rest, covered, for 15 minutes.
Bring the salted water to a boil.
If you are using a spaetzle mill, simply push the dough through it into the boiling salted water. If you do not have a mill, balance a colander (the largest you own) on the rim of the pot in which the water is boiling. Make sure that the water is at least 8 inches below the colander or the dough will simply congeal from the steam. Use a large wooden spoon to press thedough through the holes in the colander into the water.
A third alternative is to add a little more flour to the dough (about 1/2 cup) to stiffen it. Remove the dough to a floured board and with a sharp knife slice it into strips about 1/4 inch wide and 1/2 inch long.
Boil the spaetzle for 4 minutes. Drain in a large colander, and rinse briefly under cold running water. Drain.*
Melt the butter in an ovenproof skillet. Saute the spaetzle for 3 to 4 minutes, then place the skillet in a 350 F. oven and bake for 10 minutes.
Serves 6 to 8.
NOTES AND VARIATIONS:
*You can make the spaetzle ahead up to this point. Spread them out on a kitchen towel and cover them with a damp towel. They will keep for several hours.
The Dumpling Cookbook
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Comments from olga
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Spaetzle, "little sparrows," are very like hornli, "little horns," and knopfli, "little buttons." They are all tiny dumplings, very popular in Germany and Switzerland.
A plateful of these lovely golden nuggets can be a meal in itself, with salad and wine. Otherwise, serve them with chicken, game, or meat.
The purchase of a spaetzle mill will simply the procedure of make them, although you can certainly make do with a large-hole colander, or even a wooden board and a sharp knife.
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