Lashings of Goulash

Below is my trusty Goulash recipe. 
Actually, that is not true, it is Delia Smith's Goulash recipe, and it works perfectly every time.
Good old Delia. no matter what the other super TV chefs say, I would take her recipes over theirs any day for reliability!

I must preamble this by saying that I have two lovely friends, one of German and one of Hungarian descent who both have fabulous Goulash recipes, and serve their Goulash with traditional Spaetzles. I am usually in too much of a hurry to make them, but they are superbly worth the effort if you have the extra energy and time. V, G (and G's Dad) if you are out there, I am plagiarizing your recipes for them!
I cook the whole of this recipe in one of my much loved Le Creuset lookalikes, which saves having to transfer stuff from one pan to another. But, if you don't have one, just do as it says below, and all will be well.

Prep time: about 20 mins for the meat part, 10mins for the spaetzle.
Cooking time:  2.5 hours at 140oC (275oF)
Serves: 4

Ingredients
1.5 lb stewing steak cut into 4cm (1.5") cubes
2 large onions, roughly chopped
1 large clove garlic chopped or crushed
1 tbsp olive oil
1 rounded tbsp all purpose (plain) flour
1 rounded tbsp Hungarian Paprika (can use regular paprika, but not the hot kind!!)
14oz can chopped tomatoes
1 red pepper cut into strips
5 fl oz sour cream
salt and black pepper.

Method:
(preheat oven to 140oC, 275oF, with dutch oven/deep lidded casserole dish in it to warm)

1.  Brown the beef cubes:  heat up oil in a heavy duty frying pan. Put in a fistful of beef cubes at a time and brown on all sides of each cube. (they should brown almost instantly, but not blacken - med, high heat.)
Avoid putting too many pieces in at a time, because then they produce to much liquid in the pan, and instead of sealing in the meat juices you end up boiling them out.
As each batch has finished browning, place them in a bowl to one side.

2. Now add onion to the pan (You may need a little extra oil if the pan is very dry at this point).
Stir gently until the onions are softened and golden.
Add garlic, turn heat to medium low and stir for 1 minute

3. Return the beef to the pan, mix contents together, then add flour and paprika. Combine thoroughly and let cook gently for 1 minute.
this will look claggy and revolting. But never fear, it is meant to!

4. Now add the can of chopped tomatoes. mix in, bring to a simmer then transfer the whole lot to warmed dutch oven. Put the lid on and place it in the middle of your pre-heated oven.

5. After 2 hours, remove goulash from oven and add the pepper strips. Stir briefly and replace lid, return to oven.  Start getting the stuff ready for making spaetzles.

6. After a further 1/2 hour, remove from the oven. Your Goulash is ready.  Stir in sour cream and serve on noodles or spaetzles.



To make yummy, buttery Spaetlzes:
You will need a large pan of boiling water and a sturdy colander with nice big holes.

 Ingredients:
1 cup flour
1 cup waater
2 eggs
1/2tsp salt
melted butter (to pour over once cooked)

Method:
Combine flour, water, eggs and salt.  Beat to thick batter.
Bring water to boil in pan.
Press batter through colander so that it drips into the pan.
Floating spaetzles are cooked. Remove as they come to the surface, and place in a warm dish.
Cook in batches to avoid over-boiling them.
Once all cooked, drizzles melted butter over them.
Serve immediately.

Apologies - no pictures. WIll try to embellish future recipes!
Enjoy your Goulash. Mine is in the oven smelling very good as I type!