Goulash with Spätzle

I was talking about making this on the other blog and thought while I was in blogger and while it was relatively fresh in my mind I should post the recipe.

Goulash

- 2lb of stew beef chunks
- 1/4c flour combined with ground pepper and a teaspoon of (hungarian) paprika
- 2 tablespoons of olive oil
- 2 onions, chopped
- 3 cloves of garlic minced
- 1 -2 tbsp of paprika (depends if you are using spice and how you like it) - to make the flavour more complex you could also add a tsp each of ground caraway seeds, majoram, and thyme - I didn't have any on hand but the thyme but those flavours were seen in various online recipes I used for inspiration.
- 3 tbsp of tomato paste
- 4 c of veggie broth

Toss the beef in the flour mix and brown in a large saute pan with 1 tbsp of olive oil - 5 to 10 minutes, work in batches as need be. Remove and set aside.
Saute onions and garlic on medium in rest of olive oil until just turning golden.
Add paprika, saute one more minute
Add tomato paste and veggie broth, deglazing the pan.
Bring to boil, reduce to simmer and leave stirring occationally for 1 1/2 hours. I left it uncovered to thicken it.

Spätzle

Combine 2 eggs and a cup of milk.
Add to 2 c of flour (cut with a dash of salt)
Mix adding milk as needed to make it like pancake batter.

Run through the spätzle maker into a big pot of boiling water. If you don't have one, try slowly pouring the runny mixture through a collinder with biggish holes while shaking it gentle to make the droplets seperate.

Cook for 2 or 3 minutes (they will float to the surface so work fast or in batches). Drain and toss with 1 tbsp of butter.

Serve the goulash on the spätzle (or beside since the spätzle tastes really good on its own with a bit of salt).

This made enough for two dinner portions (the picture below is on side plates not dinner plates) and two large lunches.