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GOULASH:
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In a large heavy pot over medium heat add the bacon and fry for about 5 minutes until crisp and remove to paper towel and reserve.
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Saute the onions and sugar until caramelized.
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Add the garlic and caraway seed.
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Cook for one minute.
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Add the sweet paprika, thyme(if using), marjoram(if using), and bay leaf.
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Saute another minute, until fragrant.
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Add the tomatoes, red peppers, and 3 cups of broth.
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Bring to a boil and then simmer 10 minutes.
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Remove bay leaf.
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In a Dutch oven, add the oil and saute the beef and brown evenly on all sides, turning with tongs; season generously with salt and pepper.
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While beef is searing, sprinkle the flour evenly in the pot and continue to stir to dissolve any clumps.
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Deglaze with vinegar and the remaining broth.
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Pour the contents of the other pan into Dutch oven and bring to a boil, then lower to simmer and cook about 1-1/2 hours until very tender, stirring occasionally.
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Taste and adjust the seasoning.
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Remove from heat and stir the sour cream into the goulash just before serving.
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Garnish with chopped parsley and broken pieces of crispy bacon.
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Serve with freshly made spaetzle.
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SPAETZLE:
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In a small bowl, beat together the egg yolks, egg and milk.
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In a medium bowl, combine the flour, nutmeg, salt, and pepper.
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Add the egg mixture to the flour mixture and mix with hand until well blended.
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Do not overmix at this stage.
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Cover the bowl and refrigerate.
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Allow the batter to rest for at least 1 hours.
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Bring salted water to a boil.
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Place the batter on the end of a cutting board and cut small slices of batter into the water.
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Cook for 4-5 minutes, until done.
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Transfer cooked spaetzle to a bowl, with a strainer.
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OR (edited 02/26/06)Place a perforated hotel pan on on top of the pot. Place the batter on the pan and force it through the holes to form spaetzles. Cook 4-5 minutes. Transfer the spaetzle to a different bowl with a strainer.
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Over high heat, place a large saute pan until it gets very hot.
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Add butter and the boiled spaetzle.
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Saute until golden.
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Season to taste with salt and pepper.
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Serve with the goulash all in one large platter(the spaetzle all round and the goulash in the middle) sprinkle with a generous amount of parsley, over the goulash as well as the spaetzle.
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Serve with warm loaf of bread so as to sop up all that yummy gravy.
