Spaetzle And Beef With Paprika Sauce Recipes

SPAETZLE AND BEEF WITH PAPRIKA SAUCE

Steps:

• Spaetzle 1. Beat the egg yolks, egg, milk and half and half together in a small bowl 2. In a larger bowl, combine the flour, nutmeg, salt, pepper and parsley. Add the butter, and egg mixture and mix until well blended, but don't over mix. Refrigerate covered for at least an hour (or overnight). 3. Bring a large pot of generously salted water to a boil. Use a perforated hole pan or a metal colander to push the batter through the holes into the boiling water. 4. Cook each batch for 4 to 5 minutes, until the spaetzle floats on the top of the water, then transfer into a bowl of cold water with a slotted spoon. 5. When all spaetzle is cooked, drain well and toss in ¼ C of the oil. 6. Heat the remaining oil and butter in a large skillet. Add the fully drained spaetzle and sauté until golden. Sauce 1. Combine flour, paprika , salt and pepper into a bowl. Dredge beef in the flour mixture. 2. Melt the butter in large skillet and fry onion until golden (about 8 minutes). Add the beef and cook until browned. Scatter the remaining flour and paprika mixture over the top and stir to make a roux. Mix until smooth then slowly add the broth, whisking continuously. 3. Bring the sauce to a simmer and cook for about 10 minutes, until thickened. 4. Stir in the half and half and sour cream, and bring back to a simmer. 5. Add the chard or spinach and stir in just for a minute, then turn off heat. Combine the sauce and spaetzle and enjoy

BEEF PAPRIKA

Steps:

• Melt shortening in large skillet over medium high heat. Add meat, onion, and garlic; cook and stir until meat is browned.
• Stir in ketchup, Worcestershire sauce, brown sugar, salt, paprika, mustard and 1 1/2 cup water. Reduce heat, cover, and simmer 2 to 2 1/2 hours.
• Blend flour and 1/4 cup water. Stir into meat. Heat to boiling, stirring constantly. Serve hot.

BEEF PAPRIKA AND NOODLES

Steps:

• Heat oil in a large pot over medium heat. Cook and stir steak in hot oil until browned completely, about 5 minutes.
• Stir water, ketchup, onion, Worcestershire sauce, brown sugar, paprika, mustard, garlic, salt, and pepper with the beef in the pot; bring to a boil, reduce heat to low, and cook at a simmer until meat is tender and the sauce thickens, 2 to 3 hours.
• Bring a large pot of lightly salted water to a boil. Cook egg noodles in the boiling water, stirring occasionally, until cooked through but firm to the bite, about 5 minutes; drain.
• Ladle beef mixture over noodles to serve.

EASIEST AND TASTIEST CHICKEN PAPRIKASH WITH SPAETZLE

Steps:

• Prepare spaetzle as directed on package. I cook mine a few minutes longer as I do not like al dente.
• Drain and reserve.
• Brown onion in shortening.
• Add seasonings and chicken and brown ten minutes.
• Add water.
• Cover and simmer slowly until tender.
• Remove chicken and keep warm.
• Add sour cream to sauce and mix well. Add prepared dumplings.
• Arrange chicken pieces on top. Heat for 5 minutes.
• For more gravy: add 1/2 pint of sweet cream to the sour cream.
• Note: For beef or veal paprikash, substitute 3 to 4 pounds boneless diced meat in place of chicken in recipe.

CHICKEN PAPRIKASH WITH SPAETZLE

Steps:

• OK let's be Hungarian.
• Firstly we don't call the dumplings "spaetzle" but I can't spell the word that Grandma always used so I've borrowed the German term. (I've since learned how to spell Nokedli.).
• Start by heating the oil in a large pot and browning your chicken parts.
• Remove the chicken and add the butter or margarine to the pot.
• Sauté the onion in the melted butter until transparent.
• Add paprika, chicken, and water, bring to a boil then reduce to simmer for 45 minutes. (NOTE: I've learned over the years that using a 32 oz box of broth adds a lot of flavor to the dish.).
• Chicken should be very tender and about to fall off bones.
• Remove chicken to bowl.
• Add enough fresh water to pot to bring back to original level.
• Check flavor of broth.
• If flavor is weak add enough bullion to produce a well flavored broth. (SKIP this step if you used broth.).
• Bring broth to boil.
• Combine flour, salt, and pepper with eggs (the more eggs the richer the batter but two is OK) to form a thick batter.
• Now comes the tricky (and boring) part.
• Drop batter in boiling broth in 1/8 to 1/4 teaspoon amounts until all batter is in pot and cooked.
• Spaetzle is cooked when it floats on surface.
• You may need to remove some to get it all in the pot.
• With all spaetzle cooked and in pot you now add your sour cream to broth. The amount is individual according to how creamy you wish the sauce to become (and how much water you started with).
• At this point I usually add about three tablespoons of flour mixed with one cup of water to thicken the broth. Sorry I omitted this step in the original submission.
• The sauce and spaetzle is the best part of this dish so be sure to make enough! They will be coming back for seconds on that part of the dish.
• One of the most surprising things about this dish is it actually tastes better the second day. Sooo if you are making it for a special dinner prepare it the day before and simply reheat it one half hour before serving.

CHICKEN PAPRIKASH WITH SPAETZLE

Steps:

• In a heavy skillet, saute whole onions in butter until lightly browned. Remove and set aside. In the same skillet, saute chopped onions until tender. Set aside. , In a large plastic resealable bag, combine flour and 1-1/2 teaspoons paprika; add chicken, a few pieces at a time and shake to coat. , Place chicken in skillet; brown on all sides. Add the salt, parsley, broth and remaining paprika. Cover and cook over low heat until juices run clear, about 45 minutes. , For spaetzle, in a large bowl, stir the flour, eggs, milk, salt and baking powder until smooth (dough will be sticky). In a large saucepan, bring water to a boil. Pour dough into a colander or spaetzle maker coated with cooking spray; place over boiling water. , With a wooden spoon, press dough until small pieces drop into boiling water. Cook for 2 minutes or until dumplings are tender and float. Remove with a slotted spoon; toss with butter. , Remove chicken from skillet; set aside. In the same skillet, stir in the sour cream, capers and juice and onions. Return chicken to the skillet and gently heat through. Place spaetzle on a platter and top with chicken. Serve with sauce.