Title: Hungarian Goulash Soup with Spaetzle
Categories: Soup
Yield: 6 Servings
| 1 1/2 | lb | Beef For Stew, Cut Into 1/2-inch Cubes. |
| 1 | tb | Shortening Or Vegetable Oil |
| 1 | lg | Onion, Chopped |
| 1 | qt | Water |
| 3/4 | c | Grated Potato (About 1 Large) |
| 1 | tb | Paprika (Less If Using Hungarian Paprika) |
| 1 | tb | Tomato Sauce Or Ketchup |
| 1 | ts | Salt |
| 1/2 | ts | Caraway Seed (Optional) |
| 1/4 | ts | Crushed Thyme |
| | | Pinch Of Red Pepper |
| SPAETZLE |
| 2 | c | Unbleached All Purpose Flour |
| 1 | ts | Salt |
| 1 | lg | Egg |
| 1/2 | c | Water |
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