Turkey Goulash (Putengulasch) served with Spätzle

Spätzle is a Swabian noodle delicacy in Baden-Württemberg, Germany.  The dough is made of flour, eggs, a pinch of salt and water.  Traditionally, Spätzle is prepared by scraping dough off a "Spätzlebrett" (a wooden board) directly into boiling salt water.  One can either use a potato presser instead.  There are various kinds of Spätzle i.e. Käsespätzle (cheese), Kräuterspätzle (herbs), Leberspätzle (liver), etc.  This time, I am serving Spätzle with a simple Turkey Goulash.

Ingredients for Spätzle (serves 4 persons):
500 g plain flour
5 eggs
a pinch of salt
1/8 to 1/4 litre water (the amount of water needed depends on the size of the eggs)

Method:
Mix all ingredients together either by using your hand or a wooden spoon.  The dough consistency should be soft and elastic.  Beat the dough until bubbles start to appear on the surface.  This will take about 10 to 15 minutes.  Leave dough to rest for about 15 minutes.

Bring a pot of water to a light boil.  Add a little cooking oil and salt.  Place a bowl containing ice cold water on the side.  Get your potato presser ready.  (Note:  I am using my Spätzleria from Tupperware.  Various Spätzlebrett can be found on this link.)

Fill your potato presser with dough and lightly press the dough out into the boiling water.  Let it boil slightly before removing the Spätzle into the ice cold water.  Then, remove Spätzle to a colander over a bowl to drain the water away.

Serve Spätzle with Turkey Goulash or any other gravy.


Simple Turkey Goulash (Putengulasch)

Ingredients:
600 g turkey meat, to be cut into bite pieces
200 g big onions, to be peeled cut into cubes
1 tbsp (heaped) plain flour
1/2 litre chicken stock or white wine (optional)
400 g brown champignons, to be cleaned and quartered
ghee (Butterschmalz) or oil
salt and pepper to taste

Method:
Heat ghee in a pot over medium heat and add turkey meat.  Brown lightly on all sides and then, add in cubed onions.  Stir-fry until the onions changed colour.  Sprinkle flour and stir well.  Then, add in stock and cook until meat is tender.  This will take about 15 to 20 minutes.

Add in the quartered champignons and season to taste.  Cook for a further 10 minutes.

Bon Appetit!