Spaetzle And Beef With Paprika Sauce Recipes

GESCHNETZELTES (CREAMY HUNTER'S SAUCE)

Steps:

• Heat the oil in a stainless steel skillet over medium-high heat and brown the pork on all sides. Transfer the pork to a plate and set aside.
• Add the onions to the skillet, adding more oil if necessary, and saute until translucent and beginning to brown, about 5-7 minutes. Add the mushrooms and saute until tender, about 5 minutes. Transfer the onion mushroom mixture to pork and set aside.
• Melt the butter in the skillet and whisk in the flour, continuing to whisk until the mixture is a rich caramel brown. Add the milk and heavy cream, whisking continually, until the mixture is smooth and thickened.
• Add the paprika and crumble in the beef bouillon and whisk until smooth.
• Return the meat mixture to the sauce and bring to a simmer. Reduce the heat to low, cover, and simmer for 15 minutes. Add salt and pepper to taste. Add more milk if the sauce is too thick, or add a flour slurry to thicken.
• Serve immediately with hot spaetzle or egg noodles and a fresh green salad.

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.

AUTHENTIC GERMAN SPAETZLE WITH MUSHROOM SAUCE

Steps:

• In a large bowl, whisk together the flour and salt. In a separate large measuring jug, whisk together the water, milk and eggs until smooth.
• Add the egg mixture to the bowl with the flour, stir, then vigorously beat the batter with a wooden spoon until there are no more lumps, you see air bubbles forming and the batter rips off the spoon when trying to scoop it up. This will take around 5 minutes of continous beating. Cover and rest the batter for 30 minutes.
• When ready to make the Spaetzle, bring a large pot of salted water to the boil. Reduce the heat to a good simmer. Place a large wooden board on top of the pot, then place 1/2 cup of batter on the board. Using a blunt knife, scrape slivers of the batter into the pot.
• Once the spaetzle float to the surface, remove them with a slotted spoon and place in a lightly buttered casserole dish to keep warm. Proceed the same way with the remaining batter.
• While the spaetzle batter is resting, place a large, deep skillet over medium high heat and melt the butter in it. Add the onion, garlic and mushrooms and cook until the mushrooms have fully softened - about 5-10 minutes.
• Reduce heat to medium. Evenly sprinkle the seasoning and the flour over the mushrooms, then stir well. Pour the white wine into the skillet, scraping any browned bits off the bottom of the pan.
• Pour the beef broth into the skillet, stirring well. Bring to a boil, then reduce to a simmer and cook for 10-15 minutes, until the gravy has thickened. Finish with the cream, if you like.
• Serve the finished gravy over the finished spaetzle.

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

HAMBURGER PAPRIKASH

Steps:

• 1. Place 1 tsp olive oil in large saucepan and add onion. Saute on med low heat until onions are caramelized. Remove onions to plate and set aside.
• 2. Add beef and cook until done. Remove with slotted spoon to plate with onions.
• 3. Add butter to pan drippings. Stir in flour and paprika to make a roux. Add the beef broth and bouillon. Stir until thickened. Stir in the sour cream. Taste and adjust seasoning with salt and pepper.
• 4. Add the meat and onions back to pan. Cook until warmed through.
• 5. Serve over noodles and garnish with parsley.