Beer Goulash with Beer Spaetzle – Old Franconian Style
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 2 hrs 30 mins |
| Total Time | 2 hrs 50 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 2 vegetable onion (s)
- 2 carrot (s)
- 2 large potatoes, waxy
- 2 tablespoons oil
- 1 kg beef, calf or neck, somewhat streaky
- 4 tablespoon tomato paste
- 2 teaspoons mustard, hot
- 1 tablespoon horseradish
- salt and pepper
- 1 teaspoon paprika powder, noble sweet
- 1 teaspoon caraway seeds, ground
- 1 chilli pepper (s), dried
- 0.5 liter ½ beer, dark
- 1 liter beef broth, alternatively vegetable broth
- 2 tablespoon sour cream
Also: for the beer spaetzle
- 4 egg (s)
- 250 g flour
- 100 ml beer, dark
- salt
- Nutmeg, freshly grated
- 50 g butter
Print Recipe
Pin Recipe Instructions
- Cut the meat into approx. 2 cm cubes. Peel onions, carrots and potatoes and cut into cubes. Heat the oil in a saucepan and brown the onions in it over medium heat. Now add the meat, carrots and potatoes and fry briefly. Add the tomato paste and sweat. Add mustard and horseradish. Season with salt, pepper, paprika powder and caraway seeds and stir everything well with a wooden spoon so that the aromas can spread. Crumble the chilli pepper as desired and deglaze with beer and broth. Cover and simmer the goulash over low heat for 2-2.5 hours.
- In the meantime, prepare the beer spaetzle. To do this, whisk the eggs in a large bowl with the hooks of the hand mixer or a large wooden spoon. Gradually add the flour and beer, season with salt and nutmeg. Continue beating the dough for about 5 minutes until it bubbles. Bring plenty of salted water to the boil in a large saucepan.
- Briefly dip the spaetzle slicer in the water, fill in the dough and plane into the gently simmering water. As soon as the spaetzle rise, let them steep for another minute. Then lift it out with a slotted spoon and place in a bowl of water.
- When all the spaetzle are cooked, put them in a colander and drain well.
- Heat the butter in a pan and toss the spaetzle in it until they are very lightly browned. Season the goulash with salt and pepper. Stir in the sour cream. Arrange the spaetzle and goulash on a plate and garnish with a little parsley. A nice fresh beer tastes good with it.
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