Recipe - Hungarian Goulash Soup With Spaetzle

1 One half pound Beef For Stew, Cut Into
1/2inch Cubes.
1 tablespoon Shortening Or Vegetable Oil
1 lg Onion, Chopped
1 qt Water
Three fourths cup Grated Potato (About 1
Large)
1 tablespoon Paprika (Less If Using
Hungarian Paprika)
1 tablespoon Tomato Sauce Or Ketchup
1 teaspoon Salt
One half teaspoon Caraway Seed (Optional)
One fourth teaspoon Crushed Thyme
Pinch Of Red Pepper

SPAETZLE
2 cup Unbleached All Purpose
Flour
1 teaspoon Salt
1 lg Egg
One half 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

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini