Hungarian Goulash Soup With Spaetzle



	Hungarian Goulash Soup With Spaetzle stews, hungarian 1 1/2 lb beef for stew, cut into 1 1/2-inch cubes. 1 tablespoon shortening or vegetable oil 1 large onion, chopped 1 quart water 3/4 cup grated potato (about 1 1 large) 1 tablespoon paprika (less if using 1 hungarian paprika) 1 tablespoon tomato sauce or ketchup 1 teaspoon salt 1/2 teaspoon caraway seed (optional) 1/4 teaspoon crushed thyme 1 pinch of red pepper ----SPAETZLE---- 2 cup unbleached all purpose 1 flour 1 teaspoon salt 1 large egg 1/2 cup water Brown the meat in the shortening in a large saucepan. Add the onion and cook until the onion is tender. Add the water, grated potato and seasonings. Bring to a boil and simmer, covered, until the meat is tender. Makes 4 to 6 servings of soup. SPAETZLE: Combine the flour and salt; stir in the egg. Gradually add the water until the dough is stiff but smooth. Place on a wet cutting board; flatten. With a wet knife, scrape small pieces of dough off and drop into boiling salted water. Cook one layer of spaetzle at a time; boiling gently 5 to 8 minutes or until done. Remove with a perforated spoon. Serve with Hungarian Goulash Soup, Pea, Lentil, or Tomato soups. It may also be served as a side dish, either tossed with hot melted butter or sauteed in butter. For variety sprinkle with toasted bread crumbs or grated Parmesan Cheese. Recipes From Bread & Soup Cookbook By The Culinary Arts Institute