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Goulash with Spaetzle Recipe

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This recipe for Goulash with Spaetzle, by , is from The Buriani Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Lance Buriani


2 pounds of beef in 1 inch squares
2 yellow or Spanish onions chopped into a small dice
3 cans of beef broth
6 cloves of minced garlic
1 stick of butter
6 Tablespoons of olive oil
6 Tablespoons of Paprika
1 Cup flour
salt and pepper

4 egg yolks
1 egg
1 3/4 Cups of milk
3 Cups of flour
1 teaspoon of salt and pepper

Heat butter and olive oil and sauté garlic and onions until soft about 5 minutes. Cut the beef into 1 inch cubes and dredge in the flour. Add the meat to the onion mixture and brown. Add the remaining ingredients and bring to a boil, then simmer and cook for a few hours.
In a small bowl, beat together the egg yolks, egg and milk. In a medium bowl, combine flour, salt and pepper. Add the egg mixture to the flour mixture and mix by hand until well blended. Do not over mix. Cover and refrigerate. Allow the batter to rest for at least an hour.
Bring salted water to a boil. Place a spaetzle maker on the top of the boiling pot. Place batter in the spaetzle maker and make the spaetzle. Cook for 4 to 5 minutes or until al dente. Drain and cool, coat with oil, you can cover and refrigerate up to 3 days.
Over high heart, place a large sauté pan until it gets very hot, add the remaining 1/4 cup of olive oil and the bi\oiled spaetzle. Sauté until golden. Season with salt and pepper and serve with Goulssh.




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