BEEF GOULASH WITH POTATO SPAETZLE
PREP TIME: 30 MINS
COOKING TIME: 2 HOURS, 15 MINS
SERVES: 6
INGREDIENTS
- 1/3 cup olive oil
- 1 large onion, chopped
- 2 cloves garlic, chopped
- 2 tablespoons sweet paprika
- 1 kg diced casserole beef (chuck, blade etc)
- 2 tablespoons flour
- Sea salt and cracked black pepper
- 400g canned fine roasted crushed tomatoes
- 1 green capsicum, diced
- 500g Spud Lite baby potatoes, halved
- 1½ litres beef stock
- Sea salt and freshly ground black pepper to taste
- 1 tablespoon flat leaf parsley, finely chopped
- sour cream to serve
Potato Spaetzle
- 2 cups plain flour
- ¼ teaspoon ground nutmeg
- ½ cup finely grated parmesan
- Sea salt flakes and freshly ground black pepper
- 2 eggs, lightly beaten
- 1 cup mashed Spud Lite potato
- 1 ½ cups buttermilk
METHOD
- Heat half the oil in a large heavy based saucepan over a low heat. Add onions, garlic and paprika and cook for 10 minutes or until soft. Remove from pan and set aside.
- Toss beef in seasoned flour to coat. Heat remaining oil in same pan over medium high heat, adding beef in batches. Cook for 5 minutes or until well browned.
- Return beef and onion mixture to pan over a medium heat. Add tomatoes, capsicum, potatoes and enough stock to cover the meat (top up with water if needed). Bring to a boil, reduce heat to a simmer, cover and cook for 2 hours. Season to taste and cook uncovered for 10 minutes or until sauce thickens slightly.
- For the spaetzle, bring a large saucepan of salted water to the boil. In a large bowl combine flour, nutmeg, parmesan, salt and pepper; gradually add combined egg, potato and buttermilk. Stir until batter is smooth.
- Place a potato ricer or colander over a saucepan of boiling water. Spoon some of the batter into the ricer, pushing batter through holes into water. When water returns to a boil, cook uncovered about 2 minutes or until spaetzle float to the surface; drain.
- Stir parsley through the goulash and serve with potato spaetzle and sour cream.
NOTE: goulash can also be served with pasta or rice.
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