On the stove tonight Goulash

I was watching Tyler Florence on FoodTV's 911. He made goulash with spaetzle and it looked really good. I'm making it tonight. I hope it's as good as it looked on television.

Beef Goulash/Spaetzle Recipes courtesy Tyler Florence

Recipe Summary Difficulty: Easy Yield: 8 servings

4 slices bacon, chopped 3 pounds boneless beef shank, trimmed and cut into 2-inch cubes Kosher salt and freshly ground black pepper 3 tablespoons all-purpose flour 2 tablespoons olive oil 2 medium onions, chopped 3 garlic cloves, minced 2 roasted red bell peppers, peeled and sliced 3 tablespoons Hungarian sweet paprika 2 teaspoons caraway seeds, toasted and ground 2 tablespoons red wine vinegar 1 (15-ounce) can whole peeled tomatoes, hand crushed 6 cups low-sodium beef broth 4 russet potatoes, peeled and thickly sliced 1/2 cup sour cream Chopped flat-leaf parsley, for garnish

Place a large heavy pot over medium heat and add the bacon. Fry for about 5 minutes until crisp and remove to a paper towel and reserve. Add the beef to the hot bacon fat and brown it evenly on all sides, turning with tongs; season generously with salt and pepper. While the beef is searing, sprinkle the flour evenly in the pot and continue to stir to dissolve any clumps. Add a little oil if necessary to keep the meat from sticking to the bottom of the pot. Toss in the onions, garlic, roasted peppers, paprika, and caraway; cook and stir for 2 minutes until fragrant. Stir in the vinegar, tomatoes, and broth. Bring to a boil, then lower to a simmer and cook for 1 hour, covered, stirring occasionally.

Add the potatoes. Crumble the reserved bacon into the stew and continue to simmer for 30 minutes, partially covered, until the potatoes are tender. Season with salt and pepper. Remove from heat and stir the sour cream into the goulash just before serving. Garnish with the chopped parsley.

Spaetzle

1 cup all-purpose flour 1 teaspoon salt 1/2 teaspoon ground pepper 1/2 teaspoon ground nutmeg 2 large eggs 1/4 cup milk 3 tablespoons unsalted butter 2 tablespoons minced fresh chives

In a large bowl, combine the flour, salt, pepper, and nutmeg. In another mixing bowl, whisk the eggs and milk together. Make a well in the center of the dry ingredients and pour in the egg-milk mixture. Gradually draw in the flour from the sides and combine well; the dough should be smooth and thick. Let the dough rest for 10 to 15 minutes. Bring 3 quarts of salted water to a boil in a large pot, then reduce to a simmer. To form the spaetzle, hold a large holed colander or slotted spoon over the simmering water and push the dough through the holes with a spatula or spoon. Do this in batches so you don't overcrowd the pot. Cook for 3 to 4 minutes or until the spaetzle floats to the surface, stirring gently to prevent sticking. Dump the spaetzle into a colander and give it a quick rinse with cool water.

Melt the butter in a large skillet over medium heat and add the spaetzle; tossing to coat. Cook the spaetzle for 1 to 2 minutes to give the noodles some color, and then sprinkle with the chopped chives and season with salt and pepper before serving.

-- Ever been this tired?