Goulash with spaetzle - quick recipe - Easy to cook with Chris! button Made

Hello friends! New week, new dish. Here he is again - the curry sausage guy live from the Tastemade Studios in LA. By my side like every week Rudi the little pug. And today is a special day, because today we're going to make my favorite dish. And that's goulash with noodles. These are not normal noodles out of a package. Today I'm going to be making Spaetzle, Stuttgarter Spätzle! Super tasty, super easy. Let's get started. Rudi, you're off to your basket. Here we go! Ok, my dear friends. Let's begin. It's actually super easy, because we only need a few ingredients. Here I have some goulash meat which is beef. I have already diced it into two, three, four inch thick pieces. Super easy and now So that's one kilo and one kilo of onions. You have to make sure that when making goulash... for example, I never thicken sauces. It automatically cooks with the onions, automatically gets creamy. You can't even see the onions anymore once the goulash is ready. And therefore we need the same amount of onions - so one kilo of meat and one kilo of onions. This is how we get started. We take the onions and chop them. First we peel them of course and then we chop them into thin slices. Okay. So we've now sliced the onions. We're putting them back into this bowl here. Ok, the pot is hot now. Now I'm adding some oil. I'm not adding olive oil but normal sunflower oil. It's getting hot right away, because the pot is hot. The next thing is adding our goulash. You also have to make sure that the meat is not directly taken out of the cold fridge but that it has room temperature. It's better for preparing it and it also tastes better later. Remains juicy. Ok, the goulash is now in the pot. We're frying it now, so that the pores close and the meat stays nice and juicy. Of course, we turn it around a bit, i.e. the meat. So that it's browned on all sides. Okay. So as you can see now the goulash has already gotten a nice color, a little brownish. And down here you can see that the meat juice is bubbling a bit. I do not know if you can see this well. If not it's not a problem. What we're doing now is this: I'm adding the onions on top. Alright! Ok, so as you can see now - the volume got reduced within these few minutes. You can see it quite well - there is more juice. I'm stirring this now. Let's put this pot to the side. Alright! I'm just mixing this around, so that the meat and the onions get mixed. This adds a great flavor, because onions are of course a great condiment - many do not know that. Ok - one kilo of meat, one kilo of onions in here. Look. Full power on the stove. The whole thing is sizzling now. I'm putting the lid on and let it simmer for another 4-5 minutes before seasoning it. Ok, guys. We've let it simmer a bit. As you can see, there are less and less onions. All this has been cooking down slowly and now I'm going to season it. Themost important ingredient in goulash is paprika - sweet paprika. We won't use the spicy one. We're not using that. We could add some of it later, to make it spicy. But I am adding a lot of paprika powder. I'm screwing off the lid right away, we won't portion it. It's going in there like this. These are about, I'd say four, five, six tablespoons of paprika for this quantity here. It's supposed to get some nice color. Goulash is dark red-brown in terms of the color. So, as you can see, the meat already has a nice color. Many would say "oh, this looks like it's almost ready". Of course this needs another hour. But we are well on the way and now we can also add some salt. Add a little salt. Then we add a little bit of pepper. And I like it spicy, so I'm also adding a little bit of chili powder. You can also use a whole chili and chop it very finely. But I have some chili powder. Just a bit, because this is really hot. And now we're mixing it all again. So now we have seasoned it, and now it can allow it to reduce. It's a goulash. i.e. it's more of a stew and so we want to put on the lid for another five, six or ten minutes. And then we can all pour in some water so that can sizzle some more. Okay. Nice. We have now allowed it to reduce for a few more minutes. As you can see this has already gotten stuck to the bottom a bit. But we don't want it to burn. But we added some wonderful flavors by searing it with the paprika and spices. And now I'm adding some water. Lukewarm water, not cold, warm or hot. Just a little bit. You can see it starts simmering right away. I really want this to boil. The surface should be bubbly. Then I know I have enough water in the pot. So that it is lightly covered. So not too much. You can see how much I used. Maybe one cup. Lid back on for another 5-10 minutes. I'm allowing this to reduce. We're continuing with the water for the noodles. And the noodles themselves of course. Since this is a big pot turn the heat on and bring it to a boil early enough. To speed this up, I'm putting the lid on. And now I'm getting started. I have a food processor here. Pretty practical to beat the dough with a food processor. We have flour. We add this first. So add the flour to the bowl first. Then we have 6 eggs. 6-7 eggs - depends. We add those in there as well. Okay. Then we have a little bit of salt. Of course you have to salt the dough because without it it doesn't taste that good. There is also an option to add some parsley. That's also possible. We're now just adding some salt. That's basically it. Now we just have to add some water. But first let's mix this around and then add the water which I have poured into this carafe. The dough for Spätzle is actually a relatively soft dough. Has to be spreadable. This is very, very important because we have to spread it on a wooden board later. Repeatedly and then, with this spatula, we want to scrape it into the boiling water in small fine, fast stripes. Okay. Our dough is ready. Enough salt was added. But don't forget that we scrape it all into boiling salt water. Therefore you don't want it to be too salty or it won't taste good. And this is the special part. I have a great wooden board here. And a a small spatula. And what I'm doing now is the old, traditional way to prepare Spätzle - scarping them into the boiling water. I'm taking some dough out of this small mixing bowl. Not all of it, just a bit and I'm spreading it out of course you can do that with a bit of water and so on. So that this stays moist. Ok, I'm spreading the dough and it's important that this thing here always stays moist. Then it's better spreadable. Basically spread a thin layer onto this wooden board and now comes the trick, ok? First we want to take the lid off the pot of boiling water and now I put the the wooden board above the boiling water and scrape the dough into the boiling water with fast movements. Spread another thin layer, that's important. Ok, I think this is enough. You know how many servings you need. Let's stir this one more time and then we can put this to the side. I'm turning the heat off. Nice. This already looks really good. And now we just use a ladle or a spoon like I use it. I'm doing this for one serving, ok? Ok - wonderful. Now let's see how the goulash is doing. It looks amazing - take a look. As you can see it's getting darker in terms of color and it looks really fantastic. And has nicely reduced. You can hardly see the onions anymore, so we want to put the lid on again and let it simmer at a low to medium it some more. And now I'm turning on the pan, because I want to toss the Spätzle in butter. That's really tasty, ok? You can also take salted butter if you like. But as I said - rather less salt than too much. We can add the Spätzle right away. Don't stir it around. I'm doing it like this. Toss them around. This can get fried a bit. No problem. It adds a great flavor when the Spätzle get a little brown. Ok, then I'd say - ready to serve. Let's start with the Spätzle. They are put on the plate here. In a nice order. Not on top of each other but Spätzle on one side and goulash on the other side. Great! Alright! If you could smell this. This smells amazing, really. This is so rad! Ok! That's pretty much it, right? Goulash with Spaetzle - look at that! Wonderful! You can also garnish it maybe with some parsley or herbs with god knows what. This is homemade goulash. Let's give this a try. I mean, for me being the goulash trouper I am, this is nothing special, but I love it. It is my favorite dish! Mmm! Super cool! I'm speechless. Perfect as always and as you have seen - super easy. And it doesn't take that long either. One hour, an hour and a half of this amount and it's done, ok? Mom, Grandma and Grandpa will be excited if you make this for dinner on a Sunday. Ok - I wish you all the best. See you again next week. I'm going sit down and enjoy this. And do not forget - subscribe! Bye!