Humm… what should I make for dinner?
Goulash he says, Goulash? What is that?
Hungarian stew I learned. And it is not bad.
~2 lbs of Moose round steak (beef is traditional, but hey we are in Alaska!)
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
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.
“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
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
Moisten the dough with a little water and make it about 1/2 inch thick. Then scrap strands of dough into the simmering water.
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.
Moose goulash with homemade German spaetzle. Backcountry cooking at its finest.