Goulash with Bell Peppers and Spaetzle

Ingredients

• 700 g beef (shoulder cut)
• 5 onions
• 2 Garlic cloves
• 70 g clarified butter
• 1 tbsp sweet paprika powder
• 2 tbsp Tomato paste
• 100 ml red wine
• 1.5 l meat broth
• 2 red bell peppers
• 2 green bell peppers
• 2 sprigs parsley
• 1 sprig thyme
• 1 bay leaf
• 2 sprigs marjoram
• 1 sprig rosemary
• 2 l meat broth
• 400 g flour
• 4 eggs
• 1 tsp salt
• 30 g Butter
• 1 pinch nutmeg

Instructions

1. 1.

   Wash the beef, pat dry and cut into small cubes. Peel and dice the onions and garlic. Wash the bell peppers, quarter them, remove seeds and cut into 1.5 cm cubes. Melt clarified butter in a stew pot and sear the beef cubes for about 3-5 minutes until browned. Add onions, garlic and bell peppers and cook for another 5 minutes. Sprinkle paprika, add tomato paste and sauté briefly. Deglaze with red wine and reduce for 2-4 minutes. Pour in meat broth, add herbs and simmer for 20-25 minutes.

2. 2.

   Meanwhile, mix flour, eggs, salt and about 3 tbsp water using a hand mixer (kneading attachment) to make a relatively liquid but thick dough. Let the dough rest for about 15 minutes. Bring plenty of salted water to a boil in a large pot.

3. 3.

   Place a spaetzle scraper on the pot edge and fill with a portion of dough. Move the scraper slowly back and forth so the spaetzle fall into the boiling salted water. After two to three minutes the spaetzle are ready; remove and drain. Melt butter in a pan and toss the spaetzle for 2-3 minutes with a pinch of nutmeg.

4. 4.

   Serve the spaetzle together with the goulash on a preheated plate.