Ingredients
-
2 lbs beef round steak, chuck
-
1 lb sliced onion
-
2 tablespoons oil or 2 tablespoons butter
-
3 tablespoons instantized flour
-
1 tablespoon paprika
-
1/2 tablespoon marjoram
-
1/2 teaspoon caraway seed
-
3 tablespoons tomato paste
-
2 cups beef stock or 2 cups beef broth
-
salt and pepper
-
grated lemon, zest of (to garnish)
-
-
3 1/4 cups flour
-
1 teaspoon salt
-
1/4-1/2 teaspoon nutmeg
-
4 eggs, beaten
Instructions
- Cut meat into 1-inch cubes.
- Brown onions in oil in a large heavy flameproof casserole or saucepan.
- Add meat cubes and brown.
- Sprinkle with flour.
- Add paprika, marjoram, caraway seed and tomato paste.
- Add stock or enough water just to cover meat.
- Bring to a boil, reduce heat; cover and simmer 1 1/2 hours or until meat is tender.
- Add additional flour to adjust the consistency, if desired.
- SPATZLE: Sift dry ingredients.
- Beat in eggs.
- Add enough milk to make a heavy dough or batter.
- Force through large-hole colander into a pot of rapidly boing salted water.
- Boil for 6-8 minutes.
- Remove with slotted spoon.