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.
YOU MIGHT ALSO LIKE…
Potato, Lentil and Cauliflower Curry
POTATO, LENTIL AND CAULIFLOWER CURRYPREP TIME: 15 MINUTESCOOKING TIME: 40 MINUTESSERVES: 4INGREDIENTS 1 small cauliflower head, separated into florets2 teaspoons vegetable oil1 large brown onion2 cloves garlic, crushed2 teaspoons grated ginger2 tablespoons mild Indian...
One Pot Chicken, Lemon, Tarragon and Potato Casserole
ONE POT CHICKEN, LEMON, TARRAGON AND POTATO CASSEROLEPREP TIME: 20 MINUTESCOOKING TIME: 1 HR, 30 MINSSERVES: 4 - 6 INGREDIENTS 1 tablespoon olive oil6 chicken chops (bone in chicken thighs with skin)300g shallots, blanched and peeled200g smoked bacon, chopped3...
Moroccan Vegetable And Chickpea Soup
MOROCCAN VEGETABLE AND CHICKPEA SOUP PREP TIME: 15 MINUTESCOOKING TIME: 25 MINUTESSERVES: 4INGREDIENTS 1 tablespoon olive oil2 teaspoons Moroccan spice mix1 large brown onion, peeled and diced2 sticks celery, diced1 large carrot, peeled and diced400g crushed tomatoes1...