Hungarian Spatzle Recipes

Steps:

• Mix flour, eggs, and a little salt with water into a paste. Do not beat!
• Drop bit by bit into boiling salted water (the more the better).
• Two approaches work here, either: (a) lower scant teaspoon of the paste into the boiling water (the spaetzle will separate from the spoon and start to cook) one by one, (b)use a coarse grater to force drops of the paste into the water.
• Cook for 1-2 minutes then strain (and rinse, optional).

Steps:

• 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.

Steps:

• Mix together flour, salt, white pepper, and nutmeg. Beat eggs well, and add alternately with the milk to the dry ingredients. Mix until smooth.
• Press dough through spaetzle maker, or a large holed sieve or metal grater.
• Drop a few at a time into simmering liquid. Cook 5 to 8 minutes. Drain well.
• Saute cooked spaetzle in butter or margarine. Sprinkle chopped fresh parsley on top, and serve.

Steps:

• OK let's be Hungarian.
• Firstly we don't call the dumplings "spaetzle" but I can't spell the word that Grandma always used so I've borrowed the German term. (I've since learned how to spell Nokedli.).
• Start by heating the oil in a large pot and browning your chicken parts.
• Remove the chicken and add the butter or margarine to the pot.
• Sauté the onion in the melted butter until transparent.
• Add paprika, chicken, and water, bring to a boil then reduce to simmer for 45 minutes. (NOTE: I've learned over the years that using a 32 oz box of broth adds a lot of flavor to the dish.).
• Chicken should be very tender and about to fall off bones.
• Remove chicken to bowl.
• Add enough fresh water to pot to bring back to original level.
• Check flavor of broth.
• If flavor is weak add enough bullion to produce a well flavored broth. (SKIP this step if you used broth.).
• Bring broth to boil.
• Combine flour, salt, and pepper with eggs (the more eggs the richer the batter but two is OK) to form a thick batter.
• Now comes the tricky (and boring) part.
• Drop batter in boiling broth in 1/8 to 1/4 teaspoon amounts until all batter is in pot and cooked.
• Spaetzle is cooked when it floats on surface.
• You may need to remove some to get it all in the pot.
• With all spaetzle cooked and in pot you now add your sour cream to broth. The amount is individual according to how creamy you wish the sauce to become (and how much water you started with).
• At this point I usually add about three tablespoons of flour mixed with one cup of water to thicken the broth. Sorry I omitted this step in the original submission.
• The sauce and spaetzle is the best part of this dish so be sure to make enough! They will be coming back for seconds on that part of the dish.
• One of the most surprising things about this dish is it actually tastes better the second day. Sooo if you are making it for a special dinner prepare it the day before and simply reheat it one half hour before serving.

Steps:

• Place flour, egg, salt, cayenne, cream fraiche, and milk in a mixing bowl. Whisk together until batter drips slowly off the whisk. If batter seems too thin, add a bit more flour; if too thick, add a bit more milk. You can test the thickness using the smooth side of a cheese grater with fairly large holes. If a dollop of the batter does not drip through the grating holes, it's the right consistency.
• Bring a pot of salted water to a simmer over medium-high heat. Use a spatula to push a spoonful of batter through the holes of the smooth side of the grater into the simmering water.
• When dumplings rise to the surface of the water, they are done. This will take just a few minutes. Remove dumplings with a slotted spoon, and repeat in batches with remaining batter.

Steps:

• Mushrooms:.
• Heat a wide pan over a low flame and add butter. Add onions and cook until soft and translucent.
• Add the mushrooms, salt and pepper, raise the heat and stir. When the moisture from the mushrooms has been released, allow it to evaporate, concentrating the flavour. This might happen quickly or slowly, depending entirely on the type of mushrooms used.
• Add the paprika and cayenne then fry for a few moments more, until the paprika turns a shade darker. Finally, add the sour cream or crème fraiche and dill, and allow it bubble gently for about 5 minutes more.
• Spatzle:.
• Choose a large boiling pot and a large-hole colander which will rest on top of the pot. Fill the pot with water and rest the colander on top, so that the base of the colander is at least 5cm / 2 inches above the surface. Bring to the boil, salt it well, and reduce to a simmer.
• Meanwhile, mix the salt into the flour. Add the egg and gradually work in the milk. You may need more or less milk, but you want to achieve a consistency somewhere between a dough and a batter, though leaning towards batter - you should be able to push it through the holes of the colander quite easily.
• Using a large metal spoon, scoop part of the batter into the colander and push it through into the simmering water. The spatzle will sink to the bottom, then rise when cooked. Remove cooked spatzle with a slotted spoon and keep warm while you cook the remaining batches.

Steps:

• Whisk together the flour, milk,eggs, 1tbsp butter, salt& nutmeg if using, Blend until the batter is smooth (use your blender).
• Let the batter rest for 30 minutes.
• Set a colander over a pot of boiling water.
• Put half the batter into the colander and with a wooden spoon push the batter through the colander and into the boiling water.
• The size of the spatzle depends on how fast you push it through the colander.
• Reduce heat, cover and simmer for 8 minutes.
• Transfer the spatzle to a heated bowl, cook remaining half.
• Toss with remaining butter.
• Season, Serve.

Steps:

• Blend the eggs, milk and salt.
• Add the flour, baking powder and beat thoroughly.
• Bring 3 quarts of water to a boil with 2 tablespoons salt.
• With a teaspoon drop small portions of batter into boiling water, dipping spoon into water frequently to prevent sticking.
• Cook just till tender, about 10 minutes.
• Pour into collander and rinse lightly with cool water.
• Drizzle with melted butter, toss lightly and serve hot.

Steps:

• In a bowl, combine flour, salt, nutmeg and pepper. Add eggs and milk; stir to mix well (batter will be thick). In a Dutch oven or large kettle, bring chicken broth to a boil. Drop batter by 1/2 teaspoonfuls into boiling liquid. Boil until spaetzle rise to the surface; remove to ice water. Drain well. In a skillet, heat spaetzle in butter until lightly browned. Serve with schnitzel and gravy or with Parmesan cheese.

Steps:

• GOULASH:.
• In a large heavy pot over medium heat add the bacon and fry for about 5 minutes until crisp and remove to paper towel and reserve.
• Sauté the onions and sugar until caramelized.
• Add the garlic and caraway seed.
• Cook for one minute.
• Add the sweet paprika, thyme(if using), marjoram(if using), and bay leaf.
• Sauté another minute, until fragrant.
• Add the tomatoes, red peppers, and 3 cups of broth.
• Bring to a boil and then simmer 10 minutes.
• Remove bay leaf.
• In a Dutch oven, add the oil and sauté the beef and brown evenly on all sides, turning with tongs; season generously with salt and pepper.
• While beef is searing, sprinkle the flour evenly in the pot and continue to stir to dissolve any clumps.
• Deglaze with vinegar and the remaining broth.
• Pour the contents of the other pan into Dutch oven and bring to a boil, then lower to simmer and cook about 1-1/2 hours until very tender, stirring occasionally.
• Taste and adjust the seasoning.
• Remove from heat and stir the sour cream into the goulash just before serving.
• Garnish with chopped parsley and broken pieces of crispy bacon.
• Serve with freshly made spaetzle.
• SPAETZLE:.
• In a small bowl, beat together the egg yolks, egg and milk.
• In a medium bowl, combine the flour, nutmeg, salt, and pepper.
• Add the egg mixture to the flour mixture and mix with hand until well blended.
• Do not overmix at this stage.
• Cover the bowl and refrigerate.
• Allow the batter to rest for at least 1 hours.
• Bring salted water to a boil.
• Place the batter on the end of a cutting board and cut small slices of batter into the water.
• Cook for 4-5 minutes, until done.
• Transfer cooked spaetzle to a bowl, with a strainer.
• OR (edited 02/26/06)Place a perforated hotel pan on on top of the pot. Place the batter on the pan and force it through the holes to form spaetzles. Cook 4-5 minutes. Transfer the spaetzle to a different bowl with a strainer.
• Over high heat, place a large sauté pan until it gets very hot.
• Add butter and the boiled spaetzle.
• Sauté until golden.
• Season to taste with salt and pepper.
• Serve with the goulash all in one large platter(the spaetzle all round and the goulash in the middle) sprinkle with a generous amount of parsley, over the goulash as well as the spaetzle.
• Serve with warm loaf of bread so as to sop up all that yummy gravy.

Steps:

• Mix the flour eggs & salt together (use your blender).
• Slowly add the water until the dough is smooth, but not stiff.
• (If large eggs are used then use a little less water).
• Continue to blend the dough until it has enlarged in size.
• Heat a pot of salted water to boiling add a tbsp oil.
• Put batches of your dough in the hopper of the spaetzle grater and grate the noodles into the boiling water.
• Do the recipe bit by bit lifting the noodles out of the water when they float Keep warm while you cook the rest.
• N>B> If you do not have a spaetzle grater roll out the dough to about 1/4" thickness and slice across then slice the other way to have them the size you want them.
• Boil the same as with the spaetzle grater.
• Enjoy.