Beer Beef with Spätzle in Austrian Style

Ingredients

• 1 kg beef goulash
• 2 onions
• 5 fresh garlic cloves
• 2 tbsp Vegetable oil
• 1 tbsp flour
• 250 ml light beer
• 200 ml meat broth
• 1 sprig parsley
• 1 piece lemon zest
• 2 tbsp freshly chopped parsley
• 1 tbsp lemon zest
• Salt
• pepper (from the mill)
• 400 g flour
• 4 eggs
• Salt
• nutmeg
• 2 tbsp butter

Instructions

1. 1.

   Wash and pat dry the goulash. Peel and dice the onions. Peel the garlic and slice into rounds. Brown the meat heavily in hot oil. Add the onions and garlic, cook together. Dust with flour and deglaze with beer. Pour in a little broth, add parsley and lemon zest to the pot, cover and simmer gently for about 1.5 hours, stirring occasionally and adding more broth as needed.

2. 2.

   For the spätzle

3. 3.

   Make a stiff dough from flour, eggs, 1 tsp salt, nutmeg and about 100 ml water; it should not be too firm. Whisk until bubbles form. Let the dough rest for about 15 minutes. Bring a large pot of salted water to a boil. Place a spätzle scraper on the edge of the pot and fill with a portion of dough. Move the scraper slowly and evenly back and forth so the spätzle fall into the boiling water (there should be at least 5 cm between the scraper and the surface). After two to three minutes the spätzle are done; remove, shock in cold water and drain. Repeat until all spätzle are cooked. Just before serving toss them in hot butter.

4. 4.

   Finally add parsley and lemon zest to the meat and season with salt and pepper. Serve plated with the spätzle.