Wolfgang Pucks Beef Short Rib Goulash With Spaetzle Recipes

SLOW-COOKER SHORT-RIB GOULASH

Steps:

• Spray 5-quart slow cooker with cooking spray.
• In shallow pan, stir together flour, salt and pepper. Coat all sides of short ribs in flour mixture. Reserve any remaining flour mixture.
• In 12-inch skillet, heat oil over medium-high heat. Add 4 short ribs; cook 5 to 7 minutes, turning occasionally, until browned. Transfer ribs to slow cooker. Repeat with remaining 4 short ribs.
• Reduce heat to medium; add onions to same skillet with drippings. Cook and stir 3 to 4 minutes or until softened. Add garlic; cook and stir 1 minute. Add paprika, smoked paprika, red pepper and remaining flour mixture; cook and stir 1 minute. Beat in broth and tomato paste with whisk. Heat to boiling, scraping any browned bits on bottom of skillet. Remove from heat; carefully pour broth mixture over short ribs in slow cooker.
• Cover; cook on Low heat setting 8 to 10 hours or until ribs are fall-apart tender. Transfer short ribs to serving platter. Spoon off any fat from sauce in slow cooker. Stir sauce; pour over ribs, and garnish with parsley. Serve with sour cream and egg noodles, if desired.

BRAISED SHORT RIBS

Steps:

• Pour the wine into a large saucepan set over medium heat. When the wine is heated, carefully set it aflame. Let the flames die out, then increase the heat so that the wine boils; allow it to boil until it cooks down by 1/2. Remove from the heat.
• Center a rack in the oven and preheat the oven to 350 degrees F.
• Heat the oil in a Dutch oven or large casserole, large enough to hold 6 ribs, over medium-high heat. Season the ribs all over with salt and the crushed pepper. Dust the ribs with about 2 tablespoons of matzoh meal and then when the oil is hot, slip the ribs into the pot and sear for 4 to 5 minutes on each side, until well browned.
• Transfer the browned ribs to a plate. Remove all but 1 tablespoon of fat from the pot; lower the heat to medium, and toss in the vegetables and herbs. Brown the vegetables lightly, 5 to 7 minutes, then stir in the tomato paste and cook for 1 minute to blend.
• Add the reduced wine, browned ribs, and stock to the pot. Bring to a boil; cover the pot tightly, and slide it into the oven to braise for about 2 1/2 hours, or until the ribs are tender enough to be easily pierced with a fork. Every 30 minutes or so, lift the lid and skim and discard whatever fat may have bubbled up to the surface.
• Carefully transfer the meat to a heated serving platter with a lip and keep warm. Boil the pan liquid until it thickens and reduces to approximately 1 quart. Season with salt and pepper and pass through a fine-mesh strainer; discard the solids.
• Presentation: Pour the sauce over the meat. Serve with vegetables of your choice.

WOLFGANG PUCK'S BEEF SHORT RIB GOULASH WITH SPAETZLE

Steps:

• Goulash Put the caraway seeds in a small skillet over medium-high heat. Toast, stirring constantly, until fragrant and slightly darkened, 2 to 3 minutes. Immediately transfer to a bowl to cool. Grind in a spice grinder. Set aside. In a large sauté pan, heat the oil over medium-high heat. Add the onion and sugar and sauté, stirring frequently, until the onions turn a medium caramel-brown, about 7 minutes. Stir in the caraway and garlic and cook, stirring, 1 minute longer. Add both paprikas, marjoram, thyme, and bay leaf. Sauté, stirring, until fragrant, about 1 minute longer. Stir in the tomato paste and vinegar. Add the broth, raise the heat, and bring to a boil, stirring and scraping with a wooden spoon to deglaze the pan deposits. Add the beef, salt, and pepper. Reduce the heat to maintain a very gentle simmer and cook, partially covered, until the beef is very tender, about 1½ hours, stirring occasionally. Before serving, remove the bay leaf, taste the sauce, and adjust the seasonings, if necessary, with salt and pepper. Spaetzle In a small bowl, beat together the yolks, egg, and milk. In a medium bowl, combine the flour, nutmeg, salt, and pepper. Add the melted butter and the egg mixture and mix by hand until well blended. Do not overmix. Cover and refrigerate to rest for at least 1 hour. Bring a pot of salted water to a boil. Place a large mixing bowl filled with ice and water on the counter near the sink. Place a large-holed metal colander on top of the pot. Put the batter in the colander and, with the back of a large spoon, force the batter through the holes into the water to form spaetzle. Cook until the spaetzle rise to the surface, 4 to 5 minutes. Drain and instantly transfer the spaetzle to the ice water. When cool to the touch, drain well. Transfer to a bowl and stir in half the oil. (At this point you can cover and refrigerate up to 2 days.) Before serving, heat a large sauté pan over high heat Add the remaining oil and the spaetzle. Cook for 2 minutes without moving the pan, to brown their undersides. Add the butter pieces and sauté, stirring frequently, until golden brown, 3 to 4 minutes longer. Season to taste with salt and pepper. Garnish with parsley. Serving To serve, spoon the spaetzle onto heated plates or into large shallow serving bowls for main courses, or into small bowls for hors-d'oeuvres. Spoon the meat and sauce alongside and over the spaetzle.

WOLFGANG'S BEEF GOULASH

Steps:

• In a large saute pan, heat the olive oil and saute the onions and sugar until caramelized. Add the garlic and caraway seed. Cook for 1 minute. Add the sweet and sharp paprika, marjoram, thyme, and bay leaf. Saute another minute, until fragrant. Add the tomato paste. Deglaze with the vinegar and the stock and add the pieces of beef shank, salt, and pepper. Bring to a boil, then lower to a simmer and cook until very tender, about 1 1/2 hours, stirring occasionally.
• Taste and adjust seasoning with salt and pepper. Serve with Spaetzle on the side.
• In a small bowl, beat together the egg yolks, egg and milk. In a medium bowl, combine the flour, nutmeg, salt, and pepper. Add the egg mixture to the flour mixture and mix with hand until well blended. Do not overmix at this stage. Cover the bowl and refrigerate. Allow the batter to rest for at least 1 hour.
• Bring salted water to a boil. Place a perforated hotel pan on top of the pot. Place the batter on the pan and force through the holes to form spaetzle. Cook for 4 to 5 minutes, or until al dente. Transfer cooked spaetzle to a bowl of ice water to shock. When cool to the touch, drain well. Stir in half the oil. (At this point you can cover and refrigerate up to 2 days).
• Over high heat, place a large saute pan until it gets very hot. Add the remaining 1/4 cup of oil and the boiled spaetzle. Saute until golden. Season, to taste, with salt and pepper. Finish with butter and sprinkle with parsley.

SPAETZLE (WOLFGANG PUCK) RECIPE

Steps:

• In a small bowl, beat together the egg yolks, egg, and milk. In a medium bowl, combine the flour, nutmeg, salt, and pepper. Add the egg mixture to the flour mixture and mix with hand until well blended. Do not overmix at this stage. Cover the bowl and refrigerate. Allow the batter to rest for at least 1 hour. Bring salted water to a boil. Place a perforated hotel pan on top of the pot. Place the batter on the pan and force through the holes to form spaetzle. Cook for 4-5 minutes, or until al dente. Transfer cooked spaetzle to a bowl of ice water to shock. When cool to the touch, drain well. Stir in half the oil (at this point you can cover and refrigerate up to 2 days). Over high heat, place a large saute pan until it gets very hot. add the remaining 1/4 cup of oil and the boiled spaetzle. Saute until golden. Season to taste with salt & pepper. Finish with butter and sprinkle with parsley.

SPATZLE

Steps:

• In small bowl, beat together egg yolks, egg, and milk.
• In medium bowl, whisk together flour, nutmeg, salt, and pepper. Add egg mixture to flour mixture and mix with wooden spoon just until well blended. (Do not overmix.) Refrigerate, covered, at least 1 hour or overnight.
• Bring large pot salted water to boil. Fill large bowl with ice water. Place spätzlemaker, perforated sheet pan, or large-holed colander on top of pot. Force one-third of batter through holes into water. Cook until spätzle float to surface, 4 to 5 minutes, then transfer immediately with slotted spoon to bowl of ice water. Make 2 more batches in same manner.
• When spätzle are cool to touch, drain well and toss with 1/4 cup oil. (Spätzle can be prepared up to this point and refrigerated, covered, up to 2 days.)
• In large sauté pan over high heat, heat remaining 1/4 cup oil. Add spätzle and cook, without moving pan, until undersides are brown, about 2 minutes. Add butter and sauté until golden brown, about 2 minutes more. Season to taste with salt and pepper. Sprinkle with parsley and serve.

WOLFGANG'S BEEF GOULASH

Steps:

• In a large saute pan, heat the olive oil and saute the onions and sugar until caramelized.
• Add the garlic and caraway seed. Cook another minute.
• Add the sweet and sharp paprika, marjoram, thyme and bay leaf.
• Saute another minute, until fragrant.
• Add the tomato paste.
• Deglaze pan with the vinegar and the stock and add the pieces of beef shank, salt and pepper.
• Bring to a boil, then lower to a simmer and cook until very tender, about 1-1/2 hours, stirring occasionally.
• Taste and adjust seasoning with salt and pepper.