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Goulash with Spaetzle

09 Mar
Goulash with Spatzel

Goulash with
Spaetzle

German food is rare where I’m from in California. But here in our little town located in the Southwest corner of Indiana, it’s the norm. After eating at one of the best German restaurants for Valentines Day which is located in Jasper, Indiana, I decided to try my hand at making goulash. I read the description on the Schnitzelbank’s menu and I figured I could do this dish justice. Here’s my stab at Goulash served over Spaetzle, which I brought home from them.

Ingredients:    serves 4

  • 1 pound beef stew meat
  • 3 TB bacon grease
  • 2 carrots, sliced
  • 1 yellow onion, sliced
  • half a cabbage, sliced
  • DSC_01402 slices bacon, cooked and crumbled
  • 2 to 3 cloves garlic, minced
  • 1 tsp salt
  • 1/4 tsp ground black pepper
  • 2 TB flour
  • 3 cups red wine, (use wine you would drink, not cooking wine)
  • 1/2 tsp ground thyme
  • 1 TB tomato paste
  • 1 bay leaf
  • 2 cups chicken broth
  • 1 bay leaf

Preheat you oven to 450.

DSC_0141 (2)Heat the bacon grease in a heavy bottom dutch oven over medium-high heat on your stove. I’m using my enameled cast iron dutch oven. Dry the pieces of stew meat between paper towels. Really squish the blood out of them. You want them as dry to the touch as possible so they will brown nicely. Add them to the pot of hot bacon grease and brown slightly on all sides. You may need to work in small batches, beware,the browning happens rather quickly. Once the beef is browned remove and set aside. Add the carrots, onion and cabbage into the hot pot and cook until they wilt and start to brown. Remove these and set aside. Remove the pot from the heat, add the browned beef back to the pot and season with salt and pepper, tossing well. Sprinkle the meat with flour and toss until the pieces are covered.

Bake in your 450 degree oven with no cover for 5 minutes, toss and bake for another 3 minutes. Remove and lower the oven heat to 325. Whisk in the wine, whisking will deglaze the pot. Stir in the thyme and tomato paste, add the bay leaf. Stir in the vegetables and add enough broth to cover the meat and vegetables. Bring to a simmer on the stove then cover and place in the oven to simmer slowly for about 2 1/2 hours. The dish is fully cooked when the meat is fork tender and believe me it will be delightfully fork tender.

Using a sieve, over a medium skillet, strain the liquid from the meat & vegetable mixture. Place the mixture back into the dutch oven and cover to keep warm. Heat the skillet over medium-high heat, rapidly simmering and whisking the liquid until it thickens to your liking. Pour this thickened gravy over the mixture and toss well. Your goulash is now ready to serve.

Suggestions: I served ours over spaetzle, but it would also be good over sliced boiled potatoes or egg noodles.

DSC_0144DSC_0145DSC_0146 (2)DSC_0147

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2 Comments

Posted by on March 9, 2014 in Beef, Casseroles, Soups and Stews

 

Tags: , , , ,

2 responses to “Goulash with Spaetzle

  1. themodernwomanlslf

    March 11, 2014 at 8:00 AM

    I have nominated you for the Liebster Award. http://themodernwomanlslf.wordpress.com/2014/03/11/liebster-award/

     
    • flyfishbrat

      March 15, 2014 at 10:39 AM

      Thank you so much “themodernwomanlslf” I really appreciate this. I will do my best to post and following the rules of accepting this award, but it might take a few weeks as I don’t post as often as I would like to or have in the past. Thank you again, I can’t wait to stop by your blog again.

       

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