Hungarian Goulash Soup with Spaetzle

Instructions

1. 1

   In a Dutch oven, saute the onion and garlic in oil for 5 minutes or until soft. Stir in the paprika and then the cubed beef. Add ½ cup of water. Bring to a boil over moderate heat and cook for 5 minutes. Stir in the caraway seed mixed with ¼ cup water and cook the mixture until the liquid has evaporated. Add 10 cups of water and salt and pepper. Bring to a boil. Reduce heat and simmer, partially covered for 1 ½ -2 hours or until meat is tender. Add the potatoes, carrot, parsnip, tomato, and green pepper and simmer another 30 minutes. Meanwhile, make spaetzle dough.

2. 2

   To prepare the spaetzle, mix the flour with the egg, salt, and about 2 tbsp of water to form a soft dough. Cover and set aside for 30 minutes. Pinch the dough into pieces the size of peas and drop into the simmering soup, lifting the spaetzle from the bottom of the pan. Add parsley, simmer for 5 more minutes and until all spaetzle is cooked. Add salt and pepper to taste.