Shelly's Recipe

GOULASH with SPAETZLE

Category: Stews

3 tablespoons butter
4 yellow onions, peeled and sliced
2 cloves garlic, minced
2 pounds boned pork, cubed
1 tablespoon paprika (Hungarian if available)
3 cups veal or chicken stock
2 teaspoons caraway seed
4 green or sweet red peppers, cored and sliced
1 cup sour cream or yogurt
Salt and pepper to taste
Spaetzle

Preheat oven to 350 degrees. Heat butter in oven-proof casserole and saute onions and garlic until tender. Do not brown. Add pork and brown slowly, stirring so all sides are evenly done. Sprinkle with paprika and stir until blended. Add stock and caraway seed and stir until smooth. Cover and bake 30 minutes. Add peppers and bake, covered, 15 to 20 minutes longer, or until pork is tender. Remove from oven. Stir in sour cream or yogurt, and season with salt and pepper. Serve with spaetzle or noodles.

Serves 6

SPAETZLE

2 cups flour
1 teaspoon kosher or sea salt
4 eggs
1/2 cup milk
4 tablespoons unsalted butter, melted
2 tablespoons chopped fresh parsley

In a small mixing bowl, combine flour and 1 teaspoon salt. Create a well in center of flour mixture. In a separate bowl, whisk together eggs and milk. Pour into flour well and mix slowly until a smooth batter comes together. Bring a large pot of salted water to boil. Using a rubber spatula, push batter through a large-holed colander (or a spaetzle maker) into boiling water. Cook until spaetzle float to the surface; then use a slotted spoon to transfer to a bowl. Season with salt and pepper; toss with melted butter and parsley.