Beef Goulash - Steam Whistle Style
This recipe was submitted by Melissa Rowell, from Liaison College, Barrie, Ontario.
Melissa is an aspiring young chef who is currently attending the Cook Basic Diploma Program at Liaison College in Barrie. Melissa has worked as a prep cook at Woodington Lake Golf & Country Club in Tottenham, and is also a proud mother.
In a pan, put in duck fat and render off bacon. Let bacon crisp before removing. Then add onions, garlic and carraway, and sweat them out. Add the beef and paprika, then add 1/2 cup (125 ml) of Steam Whistle Pilsner and reduce. Then add 3 cups (750 ml) of water, before adding tomatoes, mushrooms, and peppers. Finally add salt and pepper to taste.
For the spaetzle, combine the flour, eggs and slowly add water in a bowl until it becomes glue-y. Fill a pot half-way with water and bring to a boil. Using a hotel pan with holes, place I on top of the pot, spread the spaetzle batter in the hotel pan and push firmly through the holes into the water. Repeat until all batter is through the hotel pan and in the water. Let the spaetzle cook for about 2 mins.
- 1 tbsp (15 ml) duck fat
- 2 strips of bacon, finely diced
- 1 medium white onion, diced
- 1 tsp (5 ml) carraway
- 1.5 tbsp (22.5 ml) paprika
- 0.5 lb (250 g) beef sirloin strips
- 1/2 medium tomato, diced
- 1/2 red pepper, large diced
- 1/2 yellow pepper, large diced
- 1/2 cup (125 ml) Steam Whistle Pilsner
- 3 cup (750 ml) water
- 6 mushrooms, sliced
- 2 cloves of garlic
- Salt and pepper, to taste
- 1 cup (250 ml) all-purpose flour
- 1/2 cup (125 ml) water
- 1 egg