Zosia's Reviews
2 recipe(s) reviewed. Showing 1 to 2Sort by: Title 
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Website: cookstr
This is a simple, delicious beef goulash with very basic ingredients that I made to serve with semolina spatzle.
Though there are few ingredients, the flavour is very rich and complex due, in part, to the browning of the onions and the addition of wine vinegar with the paprika. The recipe calls for a “gremolata” of sorts, made of lemon rind and ground caraway seeds, to be sprinkled on the finished dish. Though I really liked the added freshness of the rind, I found the caraway a little too pungent; I would prefer to add the seeds to the goulash at the start, to cook slowly with the other ingredients.
The recipe has very bare bones instructions: don’t expect much information about cooking vessel, heat settings, cooking times (the meat was done in 90 minutes of simmering) or # servings. It's lost a star for this reason.
useful (1)
I made these in an effort to use some of my stash of semolina flour. They were dense and chewy, al dente like good pasta is, and my family and I quite liked them.
The batter comes together in about 30 seconds; it’s considerably stiffer than other spatzle batters I’ve made and I couldn’t push it through a colander (I don’t own a spaetzle maker) so I used the author’s flick-pieces-off-a-spoon-into-boiling-water method. It worked. Make sure your cooking water is well salted as there is no salt in the spatzle. They cook very quickly (< 1 minute) and because of their texture, don’t require the extra sauté step as some do. I doubled the recipe to serve 5 people and served them with goulash.
This is the first James Beard recipe I’ve tried and I found the instructions lacking. There’s no mention of salt, no indication of # of servings (Cookstr has added information about this) and no hint as to how long you can expect to cook the spatzle before it’s done. It’s lost a star for this reason.
useful (0)