Traditional Hungarian Goulash

Hungarian Goulash is a favourite of my son Matthew.   So when I knew he was going to come up for dinner this week that is what I decided to make.    Along with the Goulash we had spaetzle, red cabbage and simmered green beans.   Comfort food at its best.  I made sure there were lots of leftovers for him to take home.

Hungarian Goulash
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2 pounds Stewing Beef, Hip or chuck
2 onions, chopped
3 cloves of garlic
2 tablespoons Sweet or Hot Paprika (or combination)
Beef broth
Salt and Pepper to taste

Flour (Optional) for dredging beef
(optional 2 or 3 potatoes, cut into large cubes)

Brown the beef in some hot oil.  (May be dredged in flour first)

Add chopped onion, garlic and saute until soft.  Add paprika, Cook for a few minutes.  Add Broth to cover, salt and pepper to taste and simmer until the meat is tender.  If using Add potatoes and continue cooking
until potatoes are cooked through.

Serve with Spaetzle or Wide noodles.

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Spaetzle with Brown butter
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Original Souce:  http://teriskitchen.com/

INGREDIENTS
2-1/2 cups sifted all-purpose flour
1/2 teaspoon salt
1/4 teaspoon freshly grated nutmeg
2 eggs, beaten
1 cup milk

Brown Butter

5 tablespoons butter
Additional salt and pepper to taste

Optional:  Add chopped parsley to the dough.

In a large bowl, mix together the flour, salt and nutmeg. If using Parsley add to dry ingredients.  Add the eggs and milk; stir until thoroughly combined. Let dough rest about 15 minutes before cooking. Heat a large pot of lightly salted water until boiling. Add the spaetzle and cook until done, about 4 minutes. The dumplings will float when done. Drain well. Brown the butter in a small saucepan or skillet. Place the spaetzle in a serving dish and pour the butter on top. Season with salt and pepper; toss well to combine. Serve immediately.

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Cabbage - Braised Red Cabbage
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Source: Unknown

2 tablespoons bacon grease or butter
2 small heads red cabbage, quartered, cored and thinly sliced
1 large tart apple, such as Granny Smith, cored and cut into 8 pieces
1 large onion, peeled, halved and sliced
Salt and pepper to taste
1/2 cup dry red wine
1/4 cup red wine vinegar
1 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1 tablespoon brown sugar
2 cups chicken broth
2 tablespoons butter (optional)

Heat a large sauté pan or Dutch oven over medium-high heat. Add the bacon grease and heat. Add the cabbage, onions and apples and stir to coat. Add the remaining ingredients and stir well to combine. Bring to
a boil; reduce heat to medium-low and simmer, covered, until cabbage is tender, about 40 minutes. (If there is too much liquid, remove the lid and allow some to evaporate. The cabbage should be very moist, but not
soupy.) Serve immediately or keep warm over low heat. This also reheats
very well.

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