Hungarian Beef Goulash And Spaetzle

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I received this in the mail - the paper was old and so was the handwriting. There was no return address and no signature, so here it is to enjoy! I have made some adjustments & a few changes. We made it here and it was superb, it tasted just like my mom's. The timing is what may need adjusting, even though we made it - i honestly could not tell how long it took. I also added a few modern methods" to the cooking and making of the spaetzle."

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Steps

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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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Saut 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 , marjoram , and bay leaf.

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Saut 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 saut the beef and brown evenly on all sides , turning with tongs.

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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 i.

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Ingredients

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extra virgin olive oil, onions, sugar, garlic cloves, caraway seeds, bacon, beef shank, kosher salt, fresh ground black pepper, all-purpose flour, roasted red peppers, sweet hungarian paprika, fresh thyme, fresh marjoram, bay leaf, balsamic vinegar, whole canned tomatoes, low sodium chicken broth, sour cream, flat leaf parsley, egg yolks, egg, milk, nutmeg, salt, fresh ground pepper, unsalted butter