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FOR THE GOULASH: Wipe meat with damp cloth.
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cut in 1 1/2 inch pieces.
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Slice onions.
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Heat butter in deep pot or Dutch oven and saute onions until transparent.
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Add meat and cook 10 minutes.
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Sprinkle with flour; stir.
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Add seasonings, water, and bouillon.
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Increase water if necessary to cover meat.
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Cover pot; bring to a boil and boil 5 minutes.
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Lower heat and let cook slowly 1 1/2 hours, or until meat is tender and liquid has cooked down to a thick sauce.
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Stir occasionally during cooking period.
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Serve garnished with Hot Cooked Noodles.
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Luchow's German Cookbook SPAETZLE: TINY GERMAN DUMPLINGS: 3 cups all purpose flour 4 eggs 1 teaspoon salt Several grindings black pepper 1 cup warm water Approximately 4 quarts of salted water 1/2 stick butter In a large bowl, combine the flour with the eggs, salt, pepper, and warm water.
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Beat hard with a wooden spoon to form a thick, smooth batter.
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Continue beating for 5 minutes.
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This should be done rather energetically, by scraping the dough toward you with a regular rhythm, so as to incorporate as much air as possible.
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Let the dough rest, covered, for 15 minutes.
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Bring the salted water to a boil.
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If you are using a spaetzle mill, simply push the dough through it into the boiling salted water.
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If you do not have a mill, balance a colander (the largest you own) on the rim of the pot in which the water is boiling.
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Make sure that the water is at least 8 inches below the colander or the dough will simply congeal from the steam.
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Use a large wooden spoon to press thedough through the holes in the colander into the water.
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A third alternative is to add a little more flour to the dough (about 1/2 cup) to stiffen it.
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Remove the dough to a floured board and with a sharp knife slice it into strips about 1/4 inch wide and 1/2 inch long.
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Boil the spaetzle for 4 minutes.
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Drain in a large colander, and rinse briefly under cold running water.
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Drain.
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* Melt the butter in an ovenproof skillet.
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Saute the spaetzle for 3 to 4 minutes, then place the skillet in a 350 F. oven and bake for 10 minutes.
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NOTES AND VARIATIONS: *You can make the spaetzle ahead up to this point.
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Spread them out on a kitchen towel and cover them with a damp towel.
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They will keep for several hours.
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The Dumpling Cookbook
