Goulash with Spetsl

Ingredients :

• 50 cm3 sunflower oil

• 2kg roast beef

• 2 kg of transparent sautéed onion

• 200 g diced red bell pepper

• paprika

• salt

• white pepper

Spatzl

• 4 eggs

• 100 cm3 of milk

• salt

• white pepper

• nutmeg

• 300cm3 of sparkling water

• 400 g of all-purpose flour

• Cream cheese

• lemon juice

• water

• 100 g of cream

• 50 gr of white cheese

Preparation:

• Brown the diced meat in hot oil. Remove and set aside.

• In the same container, sauté the onion and bell pepper.

• Add the meat, add the paprika, season with salt, cover, and cook over low heat for 90 minutes. Adjust the seasoning. The meat should be completely tender.

Spatzle:

• Beat the eggs with salt, pepper, nutmeg, and milk. Mix all the ingredients together and whisk.

• Add soda and flour little by little until you have a smooth but not firm dough. It should resemble a paste. When it falls and is cut, it's done.

• Boil water in a pot with 20 g of salt per liter.

• Cook in hot salted water.

• Drain.

• Serve by covering one half of the plate with meat and the other half with spaetzle. Drizzle with a dollop of cream cheese and sprinkle with paprika.