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Receta Hungarian Goulash Soup With Spaetzle
by Global Cookbook

Hungarian Goulash Soup With Spaetzle
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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

  1. 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.
  2. 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.
  3. 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