INGREDIENTS
- – 1 kg of meat.
- – 1 kg of chopped onions.
- – 1 clove of crushed garlic.
- – 1 chopped pink bell pepper
- – 2 carrots in cash.
- – 1 glass of pink wine.
- – 1 tbsp of paprika.
- – 1 L of broth.
- – 1 bay leaf.
- – 100 g of flour.
- For the spetzel:
- – 300 g flour.
- – 3 eggs.
- – 30 g of butter.
- – 1 tablespoon of salt
- – Nutmeg.
- – 100 cc of water.
GOULASH WITH SPAETZEL this dish by no means fails!
PROCEDURE:
1. In a saucepan, seal the diced meat, beforehand floured. Take away and reserve.
2. In the identical container, sauté the onion and the chopped bell pepper, together with the garlic and bay leaf.
3. Return the meat, add the carrots, cowl with the wine, season and cook dinner for about 2 hours over very low warmth. Add broth if the preparation requires it.
4. For the spetzel, combine the components, let it relaxation within the fridge, form and minimize the pasta with a spaetzel instrument and cook dinner in boiling water till they’re on the floor.
