John Myers
Ingredients for 4 servings:
- 2 onions
- 2 carrots
- 2 large waxy potatoes
- 2 tbsp oil
- 1 kg beef, rump or neck, slightly marbled
- 4 tbsp tomato paste
- 2 tsp mustard, hot
- 1 tbsp horseradish
- salt and pepper
- 1 tsp sweet paprika powder
- 1 tsp caraway seeds, ground
- 1 chili pepper(s), dried
- ½ liter beer, dark
- 1 liter beef broth, alternatively vegetable broth
- 2 tbsp sour cream
- 4 eggs
- 250 g flour
- 100 ml beer, dark
- Salt
- Nutmeg, freshly grated
- 50 g butter
Instructions
Working time approx. 20 minutes; Cooking/baking time approx. 2 hours 30 minutes; Total time approx. 2 hours 50 minutes
Cut the meat into approximately 2 cm cubes. Peel and dice the onions, carrots, and potatoes. Heat the oil in a saucepan and brown the onions over medium heat. Add the meat, carrots, and potatoes and fry briefly. Add the tomato paste and sauté. Add the mustard and horseradish. Season with salt, pepper, paprika, and caraway seeds and stir well with a wooden spoon to allow the flavors to disperse. Crumble in the chili pepper, if desired, and deglaze with the beer and broth. Cover and simmer the goulash over low heat for 2-2.5 hours. Meanwhile, prepare the beer spaetzle. In a large bowl, beat the eggs using the hook of a hand mixer or a large wooden spoon. Gradually add the flour and beer, and season with salt and nutmeg. Continue beating the batter for about 5 minutes until it bubbles. Bring a large pot of salted water to a boil. Briefly dip the spaetzle slicer into water, fill it with the dough, and slice it into the gently simmering water. As soon as the spaetzle rise to the surface, let it stand for another minute. Then lift it out with a slotted spoon and place it in a bowl of water. Once all the spaetzle are cooked, place them in a sieve and drain well. Heat butter in a pan and toss the spaetzle until lightly browned. Season the goulash with salt and pepper. Stir in the sour cream. Serve the spaetzle and goulash on plates and garnish with parsley. Serve with a nice, fresh beer.
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