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  Recipe Home » Soups » Hungarian Goulash Soup With Spaetzle
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  Hungarian Goulash Soup With Spaetzle
  Category: Soups
  Author: The Savvybearcat
  Date: 1/1/2007
  Hits: 220
Ingredients:
1 1/2 lb Beef For Stew, Cut Into
1/2-inch Cubes.
1 tbsp Shortening Or Vegetable Oil
1 large Onion, Chopped
1 qt Water
3/4 cup Grated Potato (About 1
Large)
1 tbsp Paprika (Less If Using
Hungarian Paprika)
1 tbsp Tomato Sauce Or Ketchup
1 tsp Salt
1/2 tsp Caraway Seed (Optional)
1/4 tsp Crushed Thyme
Pinch Of Red Pepper

MMMMMSPAETZLE

2 cup Unbleached All Purpose
Flour
1 tsp Salt
1 large Egg
1/2 cup Water
Instructions:
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
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