Special equipment: Large-holed grater or strainer
Heat the oil in medium Dutch oven or stockpot over medium-low heat. Add the onions and sliced Hungarian banana peppers and saute for 2 minutes. Add the beef and sprinkle with paprika, salt and pepper. Cook for 5 minutes. Add the Lesco and 1 cup water. Stir until combined and bring to a boil. Simmer, cover and let cook for 2 hours. Serve hot over Spaetzle.
Heat the olive oil in a medium pot over medium heat. Saute the onions with the garlic until soft, but do not brown. Reduce the heat to low, add in the peppers and season with salt and pepper. Cover and simmer for 3 to 5 minutes, stirring occasionally. Add in the tomatoes, cover and simmer until the tomatoes start to break down, 3 to 5 minutes. Stir in the paprika. Remove from the heat and let the mixture cool completely. Refrigerate or freeze and use when needed.
Sift the flour and 1 tablespoon salt together into a large mixing bowl. Add 3/4 cup water and the eggs and mix until just combined (do not over mix).
Bring a large pot of water to boil with a pinch of salt. Pour in the melted butter. Ladle large spoonfuls of the dough into the grater or strainer and push the dough through directly into the boiling water. Repeat until all the dough is used. Once the dumplings float, strain into a bowl. Serve with goulash over the spaetzle.
This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.
Recipe courtesy of Chef Piroska of European Bistro, Austin, TX