Spätzle

Hungarian Beef Goulash

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Today  I combined breakfast, lunch and dinner all into one fabulous meal.
(I did however have a few fruits throughout the day).
Goulash is one of the dishes which were a staple in the South of Germany when I grew up and it was enjoyed in most homes and simple and even fine restaurants frequently. Goulash is quite different from  other beef stews. There is now flour to thicken the sauce as in most other stews (the collagen in the beef will take care of that) and there are much more onions and sweet paprika to give the goulash its characteristic taste and color. Goulash is usually reddish in color and it’s heat level can be high, depending on the amount of hot chili or chili powder added (if any). To obtain the original flavor of good goulash, season with equal parts of finely chopped lemon peel, thyme and caraway seeds.
I usually prefer my goulash to be accompanied by Knödel (dumplings) or Spätzle, but frankly, today this was too much effort for me and I substituted the Knödel or Spätzle with pasta 🙂
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Bon Appetit !   Life Is Good !
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All about  Goulash
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All about  Knödel
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More ChefsOpinion on  Spätzle
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Hungarian Beef Goulash

Hungarian Beef Goulash

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Hungarian Beef Goulash With Pasta And Schmelze,  Romaine In Vinaigrette

Hungarian Beef Goulash With Pasta And Schmelze, Romaine In Vinaigrette

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Hungarian Beef Goulash With Pasta And Schmelze,  Romaine In Vinaigrette

Hungarian Beef Goulash With Pasta And Schmelze, Romaine Salad In Vinaigrette

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Preparation :
To read instructions, hover over pictures
To enlarge pictures and read instructions, click on pictures
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Tomaten – Käse Spätzle (South German Tomato/Cheese Pasta)

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Käse Spätzle  is tasty homemade pasta tossed with onion and Emmentaler cheese. A German version of mac and cheese you might say. Typically eaten in the alpine regions of Austria, Switzerland and Germany, as well as in other non-alpine South-German regions. (Especially in Baden Wuertemberg, the original home of spätzle).
In order to prepare Käse Spätzle, make the spätzle as usual but add some tomato paste and oregano for color and taste. After you cook and drain the spätzle, saute diced onions in butter until golden, add spaetzle, kosher salt and black pepper. Then layer the  spätzle in a bowl or platter with grated Emmentaler cheese and schmelze (butter sauted brown bread crumbs). Repeat once or twice, then sprinkle top with sliced chives.

Bon Appetit !   Life is Good !
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Schmelze Recipe
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Spätzle Recipe
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Tomaten - Käse Spätzle

Tomaten – Käse Spätzle

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Chicken Fricasse & Potato Dumplings

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Although  chicken and pasta any style  is one of my favorite dishes, this afternoon I gave myself a choice between hausgemachte spätzle and kartoffelknödel.
Kartoffelknödel (potato dumplings) won today, so I will probably make some hausgemachte spätzle  (small flour dumplings)  in the coming few days.

Bon Appetit !   Live is Good ! 
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Potato Dumpling Recipe – Click Here

Hausgemachte Spätzle Recipe – Click Here
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Chicken Fricasse & Potato Dumplings

Chicken Fricasse & Potato Dumplings With Scallion And Fried Onions

Step by step instructions below :
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Saute Onions & Mushrooms in Olive Oil

Saute Onions & Mushrooms in Olive Oil

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Remove From Pan, Reserve

Remove From Pan, Reserve

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Saute Salt & Pepper Seasoned Chicken

Saute Salt & Pepper Seasoned Chicken

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Add Merlot

Add Merlot

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Add Diced Tomatoes

Add Diced Tomatoes

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Add Porcini Powder

Add Porcini Powder

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Add Brown Chicken Stock, Simmer Until Tender. Check Seasoning

Add Brown Chicken Stock, Simmer Until Tender, Add Mushrooms And Onions, Check / Adjust Seasoning

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Chicken Fricasse & Potato Dumplings

Chicken Fricasse & Potato Dumplings

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Chicken Stew

Chicken Stew

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Potato Dumplings

Potato Dumplings With Scallions & Fried Onions

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Chicken Friccasse & Potato Dumplings

Chicken Friccasse & Potato Dumplings

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Fricasse Vom Huhn mit Kartoffelknoedeln

Fricasse Vom Huhn mit Kartoffelknoedeln

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