Ingredients for 4 people
For the beef stew:
800 g beef shoulder
2 tbsp olive oil or beef tallow
2 onions, finely diced
3 garlic cloves, chopped
2 potatoes
3 carrots
1 celeriac
1 leek
1 tbsp hot paprika powder
200 ml beef bouillon
200 ml cream
2 bay leaves
1 tsp thyme (dried or fresh)
Salt and pepper
1 tsp sugar
1 tbsp lemon juice
For the caramelised lemon:
1 organic lemon
50 g sugar
50 ml water
For the spaetzli:
250 g wheat flour
3 large eggs
100 ml water or milk
1 tsp salt
A pinch of nutmeg
Preparation:
Prepare the goulash: Cut the beef into even cubes (approx. 3 cm) and season with salt and pepper.
Heat the olive oil or beef tallow in a casserole dish and fry the beef cubes in batches until they are nicely browned on all sides. Remove the meat from the pot and put to one side. In the same pot, fry the onions and garlic until they are translucent.
Then add the diced potatoes, carrots and celery and fry briefly. After 5 minutes, add the onions and leeks. Now dust everything with the hot paprika powder and fry everything briefly. Put the seared beef back in the pot and dust with a little flour, add the beef stock and cream, as well as the bay leaves and thyme. Stir everything well. Bring the goulash to the boil, then reduce the heat, cover and let it simmer gently for about 1.5 hours until the meat is tender. Stir occasionally and add a little water or stock if necessary.
Prepare caramelized lemons: Thinly slice the lemon with a sharp knife. Heat the sugar and water in a small saucepan until the sugar has dissolved. Then add the lemon and bring everything to the boil. Simmer over low heat until the lemon is soft and the syrup thickens (about 10 minutes). Then remove from the heat and allow to cool.
Prepare the spaetzli: Put the flour and salt in a bowl. Add the eggs and water or milk.
Mix everything well with a mixing spoon or hand mixer until a smooth dough is formed. The dough should be relatively tough and tear off the spoon.
Cover the dough and let it rest for about 20-30 minutes. This helps to relax the gluten structure and ensures a better texture. Bring enough water with a little salt to the boil in a saucepan.
When the water is boiling, add the dough to the hot water in portions. This can be done using either a spaetzli slicer, a potato masher or a spaetzli sieve. Press small pieces (spätzle) into the water. As soon as the spaetzle rise to the surface, they are ready. This usually only takes 2-3 minutes. Remove with a slotted spoon and place in a bowl.
Nice to know:
Creamed goulash is a classic dish popular in many Eastern European cuisines, particularly in Hungarian, German, and Austrian traditions. It is a variation of traditional goulash, which originated in Hungary and was originally prepared as a stew with meat, peppers, and, depending on the region, various vegetables.
Origin of goulash: Goulash has its roots in 9th-century Hungarian cuisine, where it was invented by shepherds. The original version was a simple dish of meat and peppers cooked in a cauldron over a fire. The addition of various spices, including pepper and caraway, was typical of Hungarian cuisine.
