Sorry it has taken me a while to get ‘round to blogging this – life’s been a bit hectic over the last couple of weeks. I made this on Saturday 25th when my lovely friend Vanessa was down from London for the weekend and we had our friends William and Craig over for dinner. The recipe comes from the new Rick Stein cookbook I got for my birthday.
There was a slight issue in that the spätzle requires the use of a colander, and, unfortunately, I only realised, just as I was about to cook it, that the colander is broken. In the end I repurposed the batter as raspberry pancakes for breakfast the following morning. I’ll still detail the spätzle recipe here, but don’t be surprised that it doesn’t appear in the picture!
The Gulasch was delicious though, and suitably different in flavour from the other gulash recipes that I’ve done before to make it worth blogging. I’m sure that the spätzle would’ve been tasty too, if I’d managed to make it – the pancakes certainly were! As it was I accompanied the gulasch with some sautéed cavolo nero.
100g of lard
1.2kg of onions, peeled and chopped
4 cloves of garlic, grated
1 tablespoon of tomato purée
2 tablespoons of sweet paprika
1½ tablespoons of hot paprika
1 teaspoon of caraway seeds, crushed
2 teaspoons of cider vinegar
2 teaspoons of brown sugar
1½ teaspoons of salt
12 turns of black pepper
1 litre of water
1.5kg of shin of beef, cut into bite-sized pieces (Sainsbury’s didn’t have any shin of beef, but braising steak worked just as well)
For the spätzle
500g of plain flour
2 teaspoons of salt
4 eggs, beaten
250ml of milk
80g of butter
A few pinches of grated nutmeg
Freshly ground black pepper
Heat the lard in a large saucepan over a medium heat and fry the onions fior 10 minutes or so, until a deep golden brown.
Add the garlic and cook for a further minute. Then add the tomato purée, hot and sweet paprika, caraway seeds, vinegar, sugar, salt and pepper. Stir well to combine and cover with the water.
Bring to the boil then add the beef, turn down the heat and simmer for 2 hours. Check frequently, stirring every so often to prevent sticking and adding more water if necessary.
To make the spätzle: sift the flour and salt into a large bowl. Add the eggs and whisk them into the flour.
Still whisking, gradually add the milk until you have a thick batter. Cover and rest in the fridge for 30 minutes.
Once the batter has rested, bring a large, deep pan of salted water to the boil, then turn down to a simmer.
Rest a colander over the pan, ensuring that it is not touching the water.
Push the batter through the holes in the colander with a spatula. Cook for 2-3 minutes until all the noodles have risen to the surface. Drain well.
Heat the butter in a frying pan until foaming. Add the spätzle and fry until golden and coated in butter. Add the nutmeg and pepper, stir well and remove from the heat.
Serve the gulasch with the spätzle.