INGREDIENTS
- – 4 cups of chopped onion.
- – C/n manteca.
- – 3 cloves garlic
- – 1 tbsp fennel seeds.
- – 1 ½ tbsp candy paprika.
- – 1 cup of spicy paprika.
- – 2 tbsp oregano, thyme.
- – 1 laurel.
- – 2 tbsp tomato extract.
- – 2 spoons of vinegar or balsamic vinegar.
- Deglaze with:
- – 4 cups of broth.
- – 1 ½ okay Lomo Ball.
- Spaetzle:
- – 4 yolks.
- – 1 egg.
- – 1 ¾ cups of milk.
- – 3 cups of flour.
- – With nutmeg.
- – ice water, oil for when it comes out of the water.
- – Butter for sautéing.
- Bitter cream:
- – Crema.
- – Pure Yogurt.
GOULASH, SPAETZLE AND ACID CREAM
PROCEDURE:
1. Within the pot we put just a little butter and cook dinner the onion together with the chopped garlic for about 10/quarter-hour, till it’s translucent. We add the meat. We’re not seeking to gild it.
2. We transfer the onion to the facet of the pot, add the tomato extract and cook dinner for a few minutes.
3. Add the browned meat, broth, thyme or oregano, bay leaf, fennel seeds and vinegar.
4. We decrease the warmth, go away the pot half coated and stir once in a while.
5. When there are about quarter-hour left, we add the candy and spicy paprika. Cook dinner till the meat is tender and the onion dissolves (roughly 2 to three hours).
Spaetzle:
1. We combine the milk with the egg and the yolks.
2. In a bowl we put the flour and nutmeg, add a part of the liquid, combine in order that it doesn’t type lumps, proceed including the egg combination and mixing till it’s homogeneous (don’t beat).
3. We reserve within the fridge for 2 hours.
4. Over a pot of boiling salted water, pour just a little of the combination into the Speatzle maker (or a strainer) and stir in order that it falls within the type of drops on the boiling water. After they rise, we take away them with a strainer and go them via chilly water to cease the cooking, after which on a plate the place we add just a little oil in order that they don’t stick. Like this till the combination is completed.
5. In a scorching frying pan, put just a little butter, as soon as it melts we add the speatzle, transfer it just a little and don’t contact the pan till they’re golden brown on the bottom.
6. After they brown, stir, and go away for a couple of minutes once more. If there’s a massive amount, we will do it in batches.
7. On the plate, we cowl half with speatzle and the opposite half with the goulash. We are able to end with a spoonful of pure yogurt or bitter cream on prime.
Bitter cream:
1. Combine the elements.
2. Let it relaxation in a single day in a heat place, roughly 40°C.
