Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 1/2 lb Beef For Stew, Cut Into
1/2-inch Cubes.
1 tb Shortening Or Vegetable Oil
1 lg Onion, Chopped
1 qt Water
3/4 c Grated Potato (About 1
Large)
1 tb Paprika (Less If Using
Hungarian Paprika)
1 tb Tomato Sauce Or Ketchup
1 ts Salt
1/2 ts Caraway Seed (Optional)
1/4 ts Crushed Thyme
Pinch Of Red Pepper

--------------------------SPAETZLE-------------------------------
2 c Unbleached All Purpose
Flour
1 ts Salt
1 lg Egg
1/2 c Water

Brown the meat in the shortening in a large saucepan. Add the onion
and cook until the onion is tender. Add the water, grated potato and
seasonings. Bring to a boil and simmer, covered, until the meat is
tender. Makes 4 to 6 servings of soup. SPAETZLE: Combine the flour
and salt; stir in the egg. Gradually add the water until the dough
is stiff but smooth. Place on a wet cutting board; flatten. With a
wet knife, scrape small pieces of dough off and drop into boiling
salted water. Cook one layer of spaetzle at a time; boiling gently 5
to 8 minutes or until done. Remove with a perforated spoon. Serve
with Hungarian Goulash Soup, Pea, Lentil, or Tomato soups. It may
also be served as a side dish, either tossed with hot melted butter
or sauteed in butter. For variety sprinkle with toasted bread crumbs
or grated Parmesan Cheese. Recipes From Bread Soup Cookbook By The
Culinary Arts Institute

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