food

Goulash e Spaetzle

A chef Tiffani nos leva de volta no tempo e recria uma receita que ela aperfeiçoou: goulash húngaro. Ao lado, um spaetzle caseiro incrível. Que delícia!

food

Goulash e Spaetzle

A chef Tiffani nos leva de volta no tempo e recria uma receita que ela aperfeiçoou: goulash húngaro. Ao lado, um spaetzle caseiro incrível. Que delícia!

Supplies

  • 1 cup sour cream
  • ½ cup full fat greek yogurt
  • 2 tablespoons buttermilk
  • 3 garlic cloves, microplaned
  • 2 shallots, peeled and minced very small
  • 1 tablespoon prepared horseradish
  • ¼ cup dill, picked and chopped
  • 1 lemon, zested and juiced
  • 1 tablespoon salt
  • ½ teaspoons ground black pepper

Passo a passo

  1. In a large bowl, whisk all ingredients together.
  2. Taste for seasoning and adjust with more salt, pepper or lemon juice as desired.

Supplies

  • 2 C flour
  • 1 teaspoon salt
  • 3 eggs
  • ¼ cup sour cream
  • 1 tablespoon chives, finely minced
  • 1 tablespoon parsley, finely minced
  • 1 teaspoon ground black pepper
  • ¼ cup + as needed water
  • Butter for frying

Passo a passo

  1. Mix all ingredients except for the water in a food processor.
  2. Drizzle in the water until it forms a batter slightly thicker than cake batter.
  3. Bring a pot of water to a boil.
  4. Season with salt (slightly less than you would for pasta water).
  5. Using a spaetzle maker, grate the batter into the water (sometimes a single-sided cheese grater can work if you do not have a spaetzle maker) in batches. This recipe will be 2-3 batches.
  6. When the spaetzle float to the surface, remove with a slotted spoon onto a sheet pan coated with a little oil or butter.
  7. Refrigerate immediately until completely cooled.
  8. When all the batches are done and the spaetzle is chilled, warm a large saute pan over medium heat.
  9. Add butter or olive oil and let heat for 30 seconds.
  10. Add the chilled spaetzle and saute for 1-2 minutes, shaking the pan until browned and crispy on all sides.
  11. Season with salt and pepper to taste.

Supplies

  • 2 tablespoons canola oil
  • 2 spanish onions, diced small
  • 1 pound short ribs, trimmed and cut into ½-inch cubes
  • Kosher salt and freshly ground black pepper
  • 2 tablespoons sweet paprika
  • 1 ½ teaspoons caraway seeds
  • 1 ½ cloves garlic, finely chopped
  • 1 medium carrot, cut into ½-inch cubes
  • 1 ½ ribs celery, diced small
  • 1 ½ cups canned tomatoes, diced
  • 1 red bell peppers, diced small
  • 2 cups beef stock
  • 1 cups dry red wine

Passo a passo

  1. In a medium dutch oven, season the short rib with salt and pepper, sear on all sides. Set beef aside.
  2. Add diced bacon, onions, carrots, peppers and celery to the dutch oven, allowing veg to cook through.
  3. Add caraway and paprika and toast.
  4. Reduce sauce and place in a blender until completely combined.
  5. Add the sauce back to the pot, add beef, stock, and wine. Simmer for 2-3 hours until beef is tender and the sauce has become thicker.