BEEF GOULASH WITH POTATO SPAETZLE
PREP TIME: 30 MINUTES
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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