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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Eastern European >> Hungarian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. GOULASH: | 2. In a large heavy pot over medium heat add the bacon and fry for about 5 minutes until crisp and remove to paper towel and reserve. | 3. Sauté the onions and sugar until caramelized. | 4. Add the garlic and caraway seed. | 5. Cook for one minute. | 6. Add the sweet paprika, thyme(if using), marjoram(if using), and bay leaf. | 7. Sauté another minute, until fragrant. | 8. Add the tomatoes, red peppers, and 3 cups of broth. | 9. Bring to a boil and then simmer 10 minutes. | 10. Remove bay leaf. | 11. In a Dutch oven, add the oil and sauté the beef and brown evenly on all sides, turning with tongs; season generously with salt and pepper. | 12. While beef is searing, sprinkle the flour evenly in the pot and continue to stir to dissolve any clumps. | 13. Deglaze with vinegar and the remaining broth. | 14. Pour the contents of the other pan into Dutch oven and bring to a boil, then lower to simmer and cook about 1-1/2 hours until very tender, stirring occasionally. | 15. Taste and adjust the seasoning. | 16. Remove from heat and stir the sour cream into the goulash just before serving. | 17. Garnish with chopped parsley and broken pieces of crispy bacon. | 18. Serve with freshly made spaetzle. | 19. SPAETZLE: | 20. In a small bowl, beat together the egg yolks, egg and milk. | 21. In a medium bowl, combine the flour, nutmeg, salt, and pepper. | 22. Add the egg mixture to the flour mixture and mix with hand until well blended. | 23. Do not overmix at this stage. | 24. Cover the bowl and refrigerate. | 25. Allow the batter to rest for at least 1 hours. | 26. Bring salted water to a boil. | 27. Place the batter on the end of a cutting board and cut small slices of batter into the water. | 28. Cook for 4-5 minutes, until done. | 29. Transfer cooked spaetzle to a bowl, with a strainer. | 30. OR (edited 02/26/06)Place a perforated hotel pan on on top of the pot. Place the batter on the pan and force it through the holes to form spaetzles. Cook 4-5 minutes. Transfer the spaetzle to a different bowl with a strainer. | 31. Over high heat, place a large sauté pan until it gets very hot. | 32. Add butter and the boiled spaetzle. | 33. Sauté until golden. | 34. Season to taste with salt and pepper. | 35. Serve with the goulash all in one large platter(the spaetzle all round and the goulash in the middle) sprinkle with a generous amount of parsley, over the goulash as well as the spaetzle. | 36. Serve with warm loaf of bread so as to sop up all that yummy gravy. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
extra virgin olive oil	2	tablespoons		403.4676	0.0	89.7602	2.2667
onion	4	cups	sliced	256.0	59.776	7.04	0.64
sugar	1	tablespoon		55.062	13.7724	0.0	0.0
garlic clove	3		minced	13.41	2.9754	0.5724	0.045
caraway seed	2	tablespoons	toasted ground	44.622	6.6866	2.6492	1.9551
bacon	4	slices	chopped	467.04	1.4336	14.1344	44.4528
beef shank	2 1/2		cut	1451.52	0.0	246.645	43.659
kosher salt				403.4676	0.0	89.7602	2.2667
black pepper			ground	1.4432	0.3677	0.0597	0.0187
purpose flour	3	tablespoons		403.4676	0.0	89.7602	2.2667
red pepper	2		roasted peeled sliced	2.5	0.5506	0.1169	0.0275
hungarian paprika	3	tablespoons	sweet	403.4676	0.0	89.7602	2.2667
thyme	1/2 - 3/4		minced	0.0	0.0	0.0	0.0
marjoram	1/2 - 1	teaspoon	minced	0.0	0.0	0.0	0.0
bay leaf	1			-	-	-	-
balsamic vinegar	2	tablespoons		28.16	5.4496	0.1568	0.0
tomato	1	can	canned crushed	62.068999999999996	13.7631	3.2384	0.5397
chicken broth	6	cups	low sodium	468.72	11.34	66.8304	15.7248
cream	3/4	cup	sour	341.55	7.9868	4.209	33.3788
flat leaf parsley			chopped	403.4676	0.0	89.7602	2.2667
egg yolk	4			218.96	2.4412	10.7848	18.0472
egg	1			71.5	0.36	6.28	4.755
milk	1 3/4	3/4		260.47	20.4106	13.4505	13.9629
purpose flour	1	lb		403.4676	0.0	89.7602	2.2667
nutmeg	1/4	teaspoon		2.8875	0.2711	0.0321	0.1997
salt	1	teaspoon		-	-	-	-
pepper	1/4	teaspoon	ground	1.4432	0.3677	0.0597	0.0187
salt				-	-	-	-
black pepper			ground	1.4432	0.3677	0.0597	0.0187
butter	3	ounces	unsalted unsalted	484.785	22.2746	15.1474	40.824

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.