Karl surprised us last night when he came over for dinner. He brought with him a somewhat streamlined version of Oma’s goulash and...Opa had one more surprise: spatzle. I love spatzle and think it is perfect with goulash so I offered up my spatzle maker...
After dinner I asked him for the recipe. He again scoffed and said it was simple. When I pressed for measurements, he was even more vague. I figure he is either plagued by bad memory or is keeping his spatzle recipe a closely-guarded secret. So here is my version of Opa's spatzle.
2 cups all-purpose flour
1 teaspoon salt
3/4 cup milk
Stir together the flour and salt. Combine eggs and milk; stir into the flour mixture. Pour the batter into the spatzle maker and slide the cutting tool back and forth over a large pot (with a diameter of at least 20 cm or 8 inches) of boiling, salted water.
Take care to let the extruded pieces of dough fall into the slightly bubbling water and let them cook for approximately 2-3 minutes. Generally, spatzle swimming on the surface are sufficiently cooked and may be gathered with a large slotted spoon, drained and placed into a serving dish. Karl’s larger spatzle took about 8 minutes to cook.
Oma’s Chicken Goulash
1 lb boneless skinless chicken breasts or thighs
2 tbsp oil
2 tbsp minced garlic
2 tbsp paprika
1/2 tsp each salt and pepper
3 tbsp flour (she used potato flour to make this gluten free)
1 1/3 cups chicken stock or more if needed
1/4 cup tomato paste
Cut chicken into 3/4-inch chunks. In Dutch oven, heat half of the oil over medium-high heat; fry chicken, in batches, until browned outside and no longer pink inside, about 4 minutes. Remove to bowl.
Add remaining oil to pan. Add onion, garlic, paprika, salt and pepper; cook over medium heat, stirring occasionally, until onion is softened, about 5 minutes. Add flour; cook, stirring, for 1 minute. Stir in stock and tomato paste; cook, stirring often, until thickened enough to coat back of spoon, about 5 minutes. Return chicken and any accumulated juices to pan. Stir until heated through.