Globecooking recipe : Goulash and Spätzle (Austria)

When this month's Austrian-themed Kitchen Trotter box arrived, I flicked through the recipes and saw that I'd be making Goulash. This is a dish that I already had in my repertoire so I decided to follow their recipe to see how it compared to my usual version.

The only ingredient that I needed from the box was the Goulash spice mix that they had prepared, which is a blend of oregano, caraway seeds, thyme and chilli.

There was also a bag of Spätzle, organic egg pasta, to accompany the goulash. This has a firmer consistency than normal pasta and it has a very rough texture which is great for keeping hold of the sauce.

Goulash and Spätzle

ingredients :

1kg stewing beef

1 tbsp paprika

10g goulash spice (oregano, caraway seeds, thyme and chilli)

1 tbsp olive oil

3 onions

2 red peppers

1 tbsp tomato puree

juice of 1 lemon

2tbsp red wine

I made mine in the slow cooker so I just threw everything in and left it to bubble away on low for 8 hours, until I got back in from work. I love coming home to a house full of cooking smells and nothing left to do except dish up ! 

So, how did it compare to my usual goulash? Well, usually I put in carrots and mushrooms too, which I think go really well with the flavours so I did miss them. The goulash spice had a distinct kick - more than my usual recipe - and I don't usually add caraway seeds, red wine or lemon juice, all of which do give it a lovely depth of flavour. If you wish (or if you find it a bit too spicy), you can stir in a splash of cream at the end.

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Globe-cooking recipe : Bigos (Poland)

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Globe-cooking recipe : Jaegerschnitzel (Germany)