John Myers
Goulash with Spaetzle and Red Cabbage
The perfect goulash with spaetzle and red cabbage recipe with a picture and simple step-by-step instructions.
- For the red cabbage
- 1 small Fresh red cabbage
- 1,5 tbsp Clarified butter
- 1 piece Onion
- 6 piece Cloves
- 2 piece Bay leaf
- 4 piece Apple boskop
- 2,5 tbsp Currant jelly
- 2,5 tbsp Red wine
- Salt
- Sugar
- Pepper
- For spaetzle
- 500 g Flour
- 10 piece Eggs
- 2 tsp Salt
- For the goulash:
- 1 kg Beef goulash
- 1 kg Clarified butter
- 5 piece Onion
- Pepper, salt and paprika
- 2 tbsp Tomato paste
- 0,5 tsp Sugar
- 500 ml Gravy
- Food starch
- For the meat stock:
- 2 kg Veal & meat bones
- 1 tube Tomato paste
- 1 tbsp Brown sugar
- 1 bottle Red wine
- 1 bottle Water
- Salt, peppercorns, allspice grains and bay leaves
- For the red cabbage: Chop the red cabbage and fry in clarified butter. Add onion cubes, deglaze with red wine and water. Add salt, a little pepper, sugar, cloves and bay leaves. Chop the apples and add them to the pan. Cook for about 30 minutes until the red cabbage is cooked through. Season to taste with currant jelly.
- For spaetzle: Put all ingredients in a bowl and whisk well. Rub with the grater in boiling water; Strain as soon as the spaetzle swim on top and rinse with water. Finally fry briefly in the pan with a little melted butter.
- For the goulash: fry the goulash with clarified butter; Add onions. Season with salt, pepper and paprika. Add tomato paste and sugar and roast. Deglaze with water, red wine and the stock. If necessary, bind with cornstarch.
- For the meat stock: fry the veal and meat bones. Toast the tomato paste together with the sugar; Add the root vegetables. Deglaze with red wine and water so that the bones and vegetables are covered (add more water if necessary). Add salt, peppercorns, allspice grains and bay leaves. Simmer on low heat for 12 hours.
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