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Ingredientes
- 1 1/2 lb Beef For Stew, Cut Into
- 1/2 x -inch Cubes.
- 1 Tbsp. Shortening Or possibly Vegetable Oil
- 1 lrg Onion, Minced
- 1 quart Water
- 3/4 c. Grated Potato (About 1 Large)
- 1 Tbsp. Paprika (Less If Using Hungarian Paprika)
- 1 Tbsp. Tomato Sauce Or possibly Ketchup
- 1 tsp Salt
- 1/2 tsp Caraway Seed (Optional)
- 1/4 tsp Crushed Thyme Healthy pinch Of Red Pepper
- 2 c. Unbleached All Purpose Flour
- 1 tsp Salt
- 1 lrg Egg
- 1/2 c. Water
Direcciones
- Brown the meat in the shortening in a large saucepan. Add in the onion and cook till the onion is tender. Add in the water, grated potato and seasonings. Bring to a boil and simmer, covered, till the meat is tender.
- Makes 4 to 6 servings of soup. SPAETZLE: Combine the flour and salt; stir in the egg. Gradually add in the water till the dough is stiff but smooth.
- Place on a wet cutting board; flatten. With a wet knife, scrape small pcs of dough off and drop into boiling salted water. Cook one layer of spaetzle at a time; boiling gently 5 to 8 min or possibly till done. Remove with a perforated spoon. Serve with Hungarian Goulash Soup, Pea, Lentil, or possibly Tomato soups. It may also be served as a side dish, either tossed with warm melted butter or possibly sauteed in butter. For variety sprinkle with toasted bread crumbs or possibly grated Parmesan Cheese. Recipes From Bread & Soup Cookbook By The
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 372g | |
| Recipe makes 6 servings | |
| Calories 441 | |
| Calories from Fat 187 | 42% |
| Total Fat 20.78g | 26% |
| Saturated Fat 7.83g | 31% |
| Trans Fat 0.71g | |
| Cholesterol 101mg | 34% |
| Sodium 871mg | 36% |
| Potassium 489mg | 14% |
| Total Carbs 37.23g | 10% |
| Dietary Fiber 2.3g | 8% |
| Sugars 1.47g | 1% |
| Protein 24.82g | 40% |
