Moose Goulash with German Spaezle

Humm… what should I make for dinner?
Goulash he says, Goulash? What is that?
Hungarian stew I learned. And it is not bad.

Goulash Ingredients

Goulash Ingredients

Moose Goulash

~2 lbs of Moose round steak (beef is traditional, but hey we are in Alaska!)
1 onion
3 cloves garlic (pressed or minced)
2 T flour
1 T paprika
1/2 t salt
1/4 t black pepper
1 t smoked paprika
1 t thyme
2 14oz cans diced tomatoes
Bay leaves

Mix the meat with the onion and the garlic, then mix the spices with the flour in a small bowl. Toss the spice mixture with the meat until well coated. Put meat mixture into slow cooker with the tomatoes and bay leaves and cook for 4-6 hours.

Ready for the slow cooker

Ready for the slow cooker

“What do you serve Goulash with?” I asked
Spaetzle of course!

Spaetzle are traditional German dumplings or egg pasta. They are usually made with a spaetzle press which gives them a nice shape but we did not have one. Instead, we used a cutting board and a bench scraper. You can use anything with a straight edge.

To make the dough:
1 C flour
1/2 t nutmeg
A pinch each salt and pepper
1/4 C milk
2 eggs

Mix flour and spices. Then mix the milk and eggs in a separate bowl. Make a well in the middle of the flour and pour in the egg mixture. Beat 20 or 30 times with a wooden spoon until the dough starts to form bubbles.  The dough is ready for shaping and cooking.

You will need a pot of simmering, lightly salted water
AND a bowl of very cold water

Spaetzle dough

Spaetzle dough

Moisten the dough with a little water and make it about 1/2 inch thick. Then scrap strands of dough into the simmering water.

Spaetzle making

Spaetzle making

When the noodles float to the surface, are done cooking, only about 2-3 min. With a slotted spoon, skim them out of the pot and put them directly into the pot of cold water for a few seconds.

Then transfer them to skillet with a few tablespoons butter to be reheated for serving. Toss with chopped parsley or chives.

Time to eat

Time to eat

Moose goulash with homemade German spaetzle. Backcountry cooking at its finest.


4 thoughts on “Moose Goulash with German Spaezle

  1. I am from Livengood Alaska but am staying with my son and his wife in Texas. She is a native of Germany and makes the galosh and spaetzle a couple times during my Christmas visits. I forwarded her your blog posting and really liked that you made it without the spaetzle press. She said the way you did it with a cutting board was the way her father made it for her. Her galosh was excellent but being a former hunting guide I know how great it would have been with either Moose or Caribou….thank for the post.

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