Against the April blues: red wine goulash with spaetzle
I had a holiday in said Easter week and was so happy finally cooking and baking and blogging and doing. First of all, I have done everything that needs to be done when you are free for the first time after 7 months and then I was firmly convinced that the Easter weekend belongs to me and my Kenwood.
And then on time for my last official vacation day, the (bad) Maundy Thursday evening came the sore throat. And who knows that, the typical cold that is always the same, knows that the sore throat bring their friends the cold and cough. And so it was. Fever and chills also joined in and I spent a whole week (and therefore the whole Easter weekend) sick in bed.
That was pretty stupid, but at least the weather was bad too.
But so this was the opportunity for me to make another nice stew. If spring is coming now (and I'm looking forward to it!) And with it all the great fruits and vegetables I really do not want to cook any more winter food. That's why, to say goodbye to the winter, something like that, then I'll pan slowly I have to say goodbye again for almost a week - it's on a business trip! And when I'm back in the country, the spring is hopefully finally there!
I had first thought about sometimes make a Boeuf Bourguignon, which has already made its round through the blog world, but I do not like mushrooms so really and the preparation was also a bit too expensive for my feverish head.
Instead, it has become a simple but delicious red wine with spätzle.
Red wine goulash with spaetzle
for 2 servings
For goulash and red wine onions
500 g onions and 2 carrots
2 thin sticks of celery and celery
500 g of beef from the Lobster, cut into goulash-sized pieces
1 tbsp flour and 1 tbsp. Tomato paste
2 laurel leaves
some thyme twigs
250 ml dry red wine
250-300 ml beef stock
Olive oil and butter
For the spaetzle
300 g of flour
3 eggs and salt and butter
Preheat the oven to 160 ° C (top and bottom heat).
The Z peel and quarter the crawfish.
Finely chop one of the onions and place in a bowl.
"Peel" the other onions and place in a separate bowl.
Peel the carrot, clean the celery stalks, both very fine dice and add to the diced onion.
Dab the meat dry, place in a bowl, add the mustard and mix well until the meat is rubbed all around with mustard.
A generous sip of olive oil with a piece of butter in one heat the oven-roasting pan.
Roast the meat in portions, then set aside.
Refill the frying fat a bit, then add the diced vegetables and fry well.
Add the meat again, dust with the flour, mix everything well and let it get a little tighter.
Add the tomato puree and sauté for a short time.
Deglaze everything with 125 ml red wine and let it boil down a bit.
A bay leaf and di Add half of the sprigs of thyme and pour in the stock with the broth so that the meat is covered.
Place a lid and put the roasting pan in the oven.
Stew the goulash for at least 3 hours, add some water if necessary or reduce the temperature by 10-20 ° C if it should burn.
In the meantime, heat some oil in a pot and sauté the quartered onion pieces.Bring the spaetzle to a boil briefly, then draw from the water and keep warm in a pot.
When all the spaetzle is done, stir in some butter and serve the spaetzle directly with the goulash.