Last Monday, I made the point about cooking with the seasons—that by this time of year we should be done braising—but last night, I made my grandmother’s housekeeper’s goulash recipe and . . . .
Sorry for the vagueness of some amounts and for some of the antiquated directions, but this recipe is one hundred years old. Anyway, the point is that this dish is so good, you can eat it anytime the temperature is below sixty degrees. Enough said.
Hungarian Goulash with Spaetzle
5–6 onions, peeled and thinly sliced
2 T. butter
3 T. bacon fat
1/3 c. vinegar
1/3 c. Hungarian paprika
3 1/2 lbs. beef for stew (chuck, arm, or rump), cubed
salt and pepper
2 T. fresh marjoram leaves
2/3 c. tomato puree
4 minced garlic cloves
Several c. chicken or beef broth
Peel of 1 lemon
1 T. caraway seed
Brown the meat in the fat. Add the butter and onions to the pan. Sauté until onions turn golden brown. Add the vinegar and the paprika. Add the salt, pepper, marjoram, 1 c. stock, and tomato.
Simmer for 70 minutes, until liquid is reduced to a glaze, adding a few tablespoons of stock as needed to ensure that you cook for the entire 70 minutes. Sprinkle with some flour (I find that 2–3 T. does the trick). Add the garlic and enough broth to just cover. Simmer for 20–30 minutes. Season with the lemon and caraway. Serve with spaetzle.
2 eggs, beaten
3 c. sifted flour
1 T. melted butter
1 t. salt
3/4 c. water
Combine the flour and salt. Add the eggs and melted butter, gradually adding the water. Stir for 4 minutes.
Pass through a spaetzle press into a rapidly boiling pot of salted water. They are cooked when they rise to the surface. Season with butter and parsley.