Name: Quick goulash with spaetzle
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4
Ingredients: 1 1/2 cup plain flour; 2 eggs; 20 gram butter, melted; generous pinch of salt; 1/2 cup water; 2 tablespoon olive oil; 40 gram butter; 750 gram veal escalopes (or uncrumbed schnitzels), cut into 2.5cm strips; 1 large brown onion, sliced into 1cm-thick wedges; 2 celery stalks, sliced; 300 gram green beans, trimmed and halved; 2 bay leaves; 1 teaspoon thyme leaves; 2 garlic cloves, crushed; 1 1/4 tablespoon sweet paprika; 3 cup beef stock; 1 cup tomato passata; 2 teaspoon sugar; 2 tablespoon light sour cream, plus extra to serve; handful flat-leaf parsley, roughly chopped

Ingredients

1 1/2 cup plain flour

2 eggs

20 gram butter, melted

generous pinch of salt

1/2 cup water

2 tablespoon olive oil

40 gram butter

750 gram veal escalopes (or uncrumbed schnitzels), cut into 2.5cm strips

1 large brown onion, sliced into 1cm-thick wedges

2 celery stalks, sliced

300 gram green beans, trimmed and halved

2 bay leaves

1 teaspoon thyme leaves

2 garlic cloves, crushed

1 1/4 tablespoon sweet paprika

3 cup beef stock

1 cup tomato passata

2 teaspoon sugar

2 tablespoon light sour cream, plus extra to serve

handful flat-leaf parsley, roughly chopped

Method

1.Place flour, eggs, butter, salt and water in a bowl. Process to make a smooth dough. Set aside.

2.Heat half the oil and half the butter in saucepan over very high heat. Cook veal in 2 batches for about 1 minute each, or until lightly golden but not cooked through. Transfer veal to a bowl. Reduce heat to medium-high.

3.Heat remaining oil and butter in saucepan. Add onions, celery, beans, bay leaves and thyme. Cook for 6 minutes. Add garlic and paprika. Cook for a further 2 minutes.

4.Add stock, passata and sugar. Increase heat to high and bring to a boil. Put dough in a colander and place colander on top of saucepan (see Notes). Use a spatula to push dough through colander holes. Stir goulash twice to stop spaetzle from sticking together. When all the dough is added, return veal to saucepan and cook for 1 minute. Remove saucepan from heat. Stir through sour cream.

5.Spoon goulash into serving bowls. Top with a dollop of sour cream and sprinkle with parsley.

Use a high-sided saucepan for the goulash so when you place the colander (which contains the dough) on top of the saucepan, it won’t touch the goulash below.
Note

Woman's Weekly Food

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Ingredients

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