The Recipe is for two Persons only:
Ingredients for the Spaetzle:
60 g almond flour
5 g psyllium husks, ground
3 pinches of salt
2 g konjac flour
Preparation from the Spaetzle:
Fill a pot with water and salt it well. Bring water to a boil. Mix dry ingredients. Add eggs and mix well.
The dough is quite firm, please do not add additional water.
Put the dough into the boiling water with a pasta press. If necessary, you can also use a spaetzle slicer, but not as good.Cook for a few minutes and remove with a sieve ladle.
Note: The amount is enough as a side dish for 2 people or for 1 person if you make it a main meal.
Ingredients for the goulash:
50 g lard (or clarified butter).
1 kg onions (diced)
1 kg beef goulash (preferably marbled, from the calf)
2 tablespoons red wine vinegar
250 ml beef stock
1 clove of garlic, crushed
1 tsp caraway
1 bay leaf
2 tablespoons paprika powder, sweet
50 g tomato paste
1/2 tsp. salt
freshly ground pepper
Preparation from the Goulash:
Heat lard in a large enough pot and fry onion cubes in it over medium heat for about 15 to 20 minutes until golden brown. Keep a close eye on them and stir frequently so they don’t burn.
Place onions in the insert of the slow cooker. Cut beef into bite-sized pieces, place on top.
Briefly boil off dregs in onion pot with vinegar and broth. Add garlic, cumin, bay leaf, tomato paste and paprika and dissolve, add salt and bell pepper. Pour everything over meat and onions.
Cook on LOW for 8-9 hours until meat is completely tender. Then just keep warm or reheat!