Kalb Goulash with Spätzle

Ingredients

• 800 g veal (shoulder, prepped)
• 200 g onions
• 2 Garlic cloves
• 2 tbsp Vegetable oil
• 1 tbsp Tomato Paste
• 500 ml veal stock
• 1 bay leaf
• 3 peppercorns
• 1 sprig rosemary
• 2 stems thyme
• Salt
• 300 g flour
• 4 eggs
• Nutmeg (freshly grated)
• pepper (ground)
• thyme (for garnish)

Instructions

1. 1.

   Wash the meat, pat dry and cut into bite-sized cubes. Peel and finely dice the onions and garlic.

2. 2.

   Brown the meat in a hot pot with oil in batches, season with salt and pepper, dust with paprika, then remove. Sauté the onions and garlic in the remaining fat, stir in tomato paste, deglaze with stock, return the meat and simmer over medium heat for about 1½ hours. After half the cooking time add spices (in a spice bag) and herbs.

3. 3.

   Meanwhile bring plenty of salted water to boil for the spätzle.

4. 4.

   In a mixing bowl combine all ingredients with enough water to form a slightly stiff dough using a hand mixer with dough hook. Portion the dough into the spätzle press, then scrape into the boiling water. Cook the spätzle for about 2 minutes in an open pot, lift with a skimmer, transfer to a colander and immediately rinse with cold water, drain, and spread on a large board or work surface. Repeat until all dough is used.

5. 5.

   Remove spices and herbs from the goulash, season it with salt and pepper, taste, plate over spätzle, and garnish with thyme.