“The goulash, which means soup of the herdsman, is a typical dish of Hungarian cuisine that has spread throughout Central and Eastern Europe”
Difficulty: ★★★
Cooking time: 2 hour 30 min
Servings: 6
Calories per serving: 322 kcal
Ingredients:
- Beef brisket – 500 g (1.10 lb.)
- Spätzle – 150 g (5.29 oz.)
- Potatoes (cubed) – 250 g (8.82 oz.)
- Bell pepper green and red (sliced) – 250 g (8.82 oz.)
- Butter – 1 tbsp.
- Onion (chopped) – 300 g (10.58 oz.)
- Garlic (minced) – 3 cloves
- Wheat flour – 1 tbsp.
- Red wine – 125 ml (4.23 fl.oz.)
- Tomato paste – 1 tbsp.
- Tomato sauce – 200 g (7.05 oz.)
- Cumin seeds – 1 tsp.
- Sweet paprika powder – 3 tsp.
- Cinnamon bark – 1 small stalk
- Black pepper – 1/2 tsp.
- Vegetable stock – 1.5 l (1.59 qt.)
- Salt – 1/2 tsp.
- Extra virgin olive oil – 2 tbsp.
Directions:
- Heat a large pot, add olive oil and roast the meat stirring often until nicely golden brown.
- Add wheat flour, mix and then add onions and garlic, let sweat onions until soft.
- Add red wine and stir constantly until it is evaporated by a half.
- Add cumin seeds, cinnamon, pepper, paprika and let simmer adding one ladle of the vegetable broth if needed until meat is tender.
- While the meat is cooking, melt the butter in a small saucepan and roast the potatoes for 5 minutes.
- Add tomato sauce and tomato paste to the meat and then add potatoes, bell pepper and salt, simmer for 7 minutes and then add the Spätzle.
- Once Spätzle are cooked, remove from heat and serve with sliced toasted bread accompanied by a good red wine.
