INGREDIENTS
- Para the goulash:
- – Rost Beef 1kg.
- – Onion 0.500 g.
- – Paprika 0.020 g.
- – Sunflower Oil 0.100 L.
- – Sal 0,020 g.
- – Floor black pepper 0.010 g.
- – Fondo de Res o Verduras 1,000 L.
- Para el spaetzle:
- – Flour 0000 0,800 g.
- – Complete milk 1,000 L.
- – Eggs 5 items.
- – Sal 0,025 g.
- Additional :
- – Butter 0.200 g.
- – Parsley 1 medium/small bunch.
- – Cumin 0.050 g.
GOULASH, a dish initially from Europe WITH SPAETZLE, tremendous scrumptious Hungarian gnocchi. I adopted the steps under
PROCEDURE:
1. Lower the meat into small cubes and the onion into cubes.
2. In a pot, place sunflower oil over medium warmth. When it’s at temperature, add the meat and a tablespoon of flour.
3. Brown the meat and add the onion. Prepare dinner till clear. Non-obligatory deglaze with wine.
4. Add paprika, combine and add the new broth. Let it prepare dinner over medium-low warmth for at the very least 1 hour.
Para el spaetzle:
1. Combine all of the substances
2. Convey a pot of water to boil and make the spaetzle, take away once they float and prepare dinner in an inverted bain-marie.
At your service:
1. On one facet of the plate we put the goulash, on the opposite the spätzle sautéed with butter, cumin and parsley.
2. We serve in equal elements.
