I am getting totally into my new Wolfgang Puck cookbook, Wolfgang Puck Makes It Easy. The newest recipe that I tried out on the family was Wolfgang's Beef Goulash. Supposedly in Austria, goulash soup is what one eats after a long night of drinking to help one prevent the ultimate hangover. Anyway, it was quite simple to put together and everyone in my family thought it was great. It calls for two types of paprika, one sweet and one hot. I could not find the hot paprika in any of my local stores. It was definately the one ingredient missing if you like your food somewhat spicy as we do. I will order on line for our next batch of this delicious stew-like goulash. Wolfgang says it is best served the traditional way, with spaetzle.
I just served it with hot egg noddles, but next time I am going to try the spaetzle. I will need to buy an inexpensive spaetzle maker. Wolfgang says that the beef goulash keeps well and improves with time. I am thinking that this will make a great freezer meal also. The key to this recipe is to cook it slowly, at a gentle simmer. Try it out and you won't be sorry...it's delicious!
Oh one last thing, we weren't able to find boneless beef shank, so we asked the butcher what we could substitute and he told us a chuck roast would work well, so that is what we used!!
Wolfgang Puck
Serves 6
2 tablespoons extra virgin olive oil
4 cups onion, thinly sliced
1 tablespoon sugar
3 garlic cloves, minced
1 tablespoon caraway seeds, toasted and ground
1 1/2 tablespoons sweet paprika
1 teaspoon spicy paprika
2 tablespoons minced fresh marjoram leaves
1 teaspoon minced fresh thyme leaves
1 bay leaf
3 tablespoons tomato paste
2 tablespoons balsamic vinegar
4 cups chicken stock
2 1/2 pounds beef shank, cut into 2-inch cubes
1 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1. In a large sauté pan, heat the olive oil and sauté the onions and sugar until caramelized. Add the garlic and caraway seed. Cook another minute.
2. Add the sweet and sharp paprika, marjoram, thyme and bay leaf. Sauté another minute, until fragrant.
3. 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.
4. Taste and adjust seasoning with salt and pepper.
Serve with Spaetzle on the side. (See separate recipe below)
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Spaetzle Wolfgang Puck
Serves 6
4 egg yolks
1 egg
1 3/4 cups milk
1 pound (about 3 cups) all purpose flour
1/4 teaspoon freshly grated nutmeg
1 teaspoon salt
1/4 teaspoon freshly ground pepper
4 ounces unsalted butter, melted
1/2 cup peanut oil
Salt
Pepper
2 ounces unsalted butter
1 tablespoon fresh minced parsley
1. In a small bowl, beat the egg yolks, egg, and milk together.
2. In a medium bowl, combine the flour, nutmeg, salt and pepper. Add the butter, and egg mixture to the flour mixture and mix with hand until well blended. Do not over mix at this stage. Cover the bowl and refrigerate. Allow the batter to rest for at least 1 hour.
3. Bring salted water to a boil. Place a perforated hotel pan (or a large-holed colander) 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.
4. 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)
5. When ready to serve, over high heat place a large sauté pan until it gets very hot. Add the remaining 1/4 cup of oil and the boiled spaetzle. Let cook for 2 minutes without moving the pan to achieve a good brown color. Add the butter and start to sauté the spaetzle. Sauté until golden brown. Season to taste with salt and pepper. Finish with a sprinkle of parsley.
