German-style Gulasch

German-style Gulasch served with Spaetzle (German-style dumplings)

Prepared by Helga Wengler for Homeplate Homestyle.

INGREDIENTS

2 tablespoons Crisco (or shortening of choice)

1 ½ pounds beef chuck roast (boneless)

2 large onionssalt, pepper

1 teaspoon paprika

1 small bouillon cube

½ cup sour cream

¼ cup red wine

2 tablespoons flour

PREPARATION

• Cut beef into even-size pieces and salt and pepper on all sides. Brown in hot Crisco or shortening.

• dd onions and sprinkle with paprika.

• Deglaze with the wine (or water) and mix well; add the water and bouillon cube; cover with lid and simmer for one hour.

• Make a paste with the flour and add to the gulasch to thicken.

•Add salt and pepper, if needed.

Just before serving, add sour cream.

Serves 4.

German-Style Dumplings (Spaetzle)

Recipe submitted/prepared by Helga Wengler

INGREDIENTS

2 eggs (beaten)

1 teaspoon saltdash of nutmeg (optional)

1½ cup flour

1 cup water

PREPARATION

In a large bowl, mix all ingredients and beat with wooden spoon until batter leaves the side of the bowl. Add more flour, if needed.

Boil water in a large saucepan and add 1 tablespoon salt.

Spoon 2 tablespoons of batter onto a board. Using a butter knife, scrape thin slices of batter into water.

Boil 5-7 minutes. Transfer to bowl and keep warm.

Repeat till all batter is gone. You may also use a spaetzle maker.

Serves 4-6.

Helga Wengler

German-style Gulasch served with Spaetzle (German-style dumplings)

Photo by Ron Flaviano