all, beef, european, noodles & pasta

Spätzle & Gulasch

Posted by stefdaschef on

I’m half German (Schwäbisch, sogar), so naturally Spätzle is one of my favorite dishes. 🙂 These Schwäbische pasta-dumplings are delicious with a variety of sauces, including Rahmsoße or Bratensaft – and even with cheese (Käsespätzle) – but especially with Gulasch.

Gulasch

  • 1 onion, thinly sliced
  • 1 red bell pepper, thinly sliced
  • 4 garlic cloves, minced
  • 4 cups beef stock
  • 2 Tbsp paprika, divided
  • 1 cup flour
  • kosher salt
  • freshly ground black pepper
  • 1.5 lb beef for stewing, cubed
  • Canola oil

Required equipment: crock-pot

  1. Combine flour, 1 Tbsp paprika, 1 Tbsp salt, and 1 tsp black pepper in a large bowl. Pat the beef dry with a paper towel, add to the bowl, and toss to coat in the flour mixture.
  2. Heat oil in a large skillet over medium-high heat. Working in batches if necessary, cook the beef until well browned on all sides, about 10 minutes per batch. Transfer beef to a crock-pot.
  3. Add onion, bell pepper, garlic, beef stock, and 1 Tbsp paprika to the crock-pot, and stir to combine. Season with salt and pepper.
  4. Cook gulasch in the crock-pot on low for 8-12 hours (or on high for 4-7 hours).
  5. Using a large colander, strain the liquid into a medium pot. Return the meat and veggies to the crock-pot, cover, and set to ‘warm’. Bring the liquid in the pot to a boil, and cook on medium-high heat until slightly thickened, about 10 minutes. Return the liquid to the crock-pot, and stir to combine. Season with salt and pepper, to taste.

Spätzle

  • 2 cups flour
  • 1 cup milk
  • 1 tsp salt, plus more for cooking liquid
  • 1/8 tsp nutmeg

Required equipment: ricer or spätzle maker

  1. Combine ingredients in a large bowl and mix until a sticky dough/batter forms (it should be thicker than pancake batter, but thinner than pasta dough).
  2. Bring a large pot of water to a boil, and add 1-2 tsp salt.
  3. Working in batches, scoop a portion of the dough into a ricer over the boiling water. Press the dough through the ricer, allowing the spätzle to fall into the boiling water. Boil each batch for 2-3 minutes (spätzle should float to the top). Using a slotted spoon, remove spätzle to a colander set in a large bowl, and continue working in batches with the remaining dough.
  4. Serve spätzle topped with gulasch.

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