Goulash With Spaetzle - cooking recipe

Ingredients

1/2 cup all-purpose flour
2 None eggs
4 tbsp butter, 1 1/2 tbsp melted
2 tbsp olive oil
1 1/2 lb veal escalopes, cut into 1 inch strips
1 None large onion, cut into 1/3 inch thick wedges
2 stalks celery, sliced
10.5 oz green beans, trimmed and halved
2 None bay leaves
1 tsp fresh thyme leaves
2 cloves garlic, minced
1/4 tbsp sweet paprika
3 cup beef stock
1 cup tomato puree
2 tsp sugar
2 tbsp light sour cream + extra, to serve
1 cup fresh flat-leaf parsley, roughly chopped, to serve

Preparation

For spaetzle dough, combine flour, eggs, melted butter, a pinch of salt and 1/2 cup water. Mix until smooth. Set aside.
Meanwhile, heat 1 tbsp oil and 1 1/2 tbsp butter over high heat. Cook veal for about 1 min, or until lightly golden but not cooked through. Set aside. Reduce heat to medium-high. Add remaining oil and butter. Saute onions, celery, green beans, bay leaves and thyme leaves for 6 mins. Add garlic and paprika and cook for 2 mins. Add stock, tomato puree and sugar.
Bring to a boil then press spaetzle dough through the holes of a colander directly into goulash. Stir to separate spaetzle. Return veal to pan and cook for 1 min. Remove from heat and mix in sour cream.
Transfer to serving bowls, top with a dollop of sour cream and sprinkle with parsley.