This is a beef stew made according to a Hungarian Recipe. This dish is called Vörösboros Marhapörkölt Nokedlivel. It is rather a traditional dish and my husband had this sudden craving at the beginning of this week and he made this special request. In a way, we are experiencing summer as we could get some ‘sun burnt’ from Parnu Beach which we visited last weekend. Despite it is summer, there are still many grey days in a week (let’s say about 4 days in a weeks, there is rainy gray days, out of which 2-3 are stormy with hail stones raining down! not exaggerating at all.)
I made this dish with fresh ingredients from Beef, onion, tomatoes, carrot, red wine, paprika power, seasoning salt. For the Spätzle: Egg, flour, water, salt. As this dish is quite a heavy food, we always like to complement it with a refreshing Cucumber salad. This time, we bought a bottle of Chile red wine, quite a good quality wine for this dish. My belief is that a good quality red wine makes a great stew and the ingredients got to be fresh! Next is lots of love and patience is necessary to make this dish so yummy. If you would like the recipe you can check it out here: http://www.deelishrecipes.com/2016/07/red-wine-beef-stew-with-spatzle-by.html The topping that you see on this photo is sour cream.
Spätzle is a made with very basic ingredients such as egg, flour, water and salt. In some countries, it is known as Spätzli. Like Chnöpfli in Switzerland or Knöpfle or Hungarian Nokedli, Csipetke or Galuska. My grandmother-in-law made Csipetke which is a very small little versions and usually used in soups. I like it bite size and this kind of soft egg noodle can also be found in the cuisines of southern Germany and Austria, Switzerland, Hungary, Alsace and South Tyrol.
There are different ways to make these Spätzle. For me, I’ve made them manually by scraping from a board. In Budapest, I’ve also tried making them with a “hopper” type spätzle maker (Spätzlehobel) which is much faster to make. So into boiling salted water, you can scrap long, thin strips of dough off a board and let them cook until they rise to the surface. Then simply skimmed it and put it in some cold water as a ‘secret recipe’ to keep the Spätzle springy with the immediate hot to cold ‘treatment’.
How often do you prepare stew dishes? Do you like stews? Which kind of meat stews do you have in your country/city?