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In this weeks episode, we’ll be cooking something that sounds similar to Apfelkuchen, Zwetschgenknodel, Goulash or Krumpli. If this sounds good to you make sure to subscribe for the coming weeks recipes.
This was one of my Dad’s favorite Sunday afternoon recipes on a cold winter day. You can vary the recipe by using just beef, or altering the ratio of beef and pork.
1 lb. cubed bonless beef (chuck or similar cut)
1/2 lb. cubed bonless lean pork
1 -10 1/2 oz can chicken broth
6 oz. elbow macaroni or similar
1 large onion, chopped
1 garlic clove, smashed
1 1/2 lb potatoes, peeled and cubed
1 beefsteak tomato, coarsely chopped
2 bell peppers, coarsely chopped
1 pinch caraway seeds, crushed
1 tsp. Hungarian paprika
Salt & pepper to taste
Saute the onions in approx. 2 T vegetable oil until glassy. Add the garlic and saute for 30 seconds more.
Add the bell pepper and tomato and simmer for a few minutes, until vegetables are soft.
Add the meat, paprika, pinch of salt and caraway seeds. Braise on medium heat for several minutes, frequently stirring.
Add the chicken broth and two additional cans of water. Bring the pot to a boil, then turn the heat down and allow the pot to simmer for about 45 minutes.
Add the potatoes, bring back to a boil, then bring back to a simmer for another 15 minutes.
Bring the pot back up to a boil and add the macaroni. Cook until the macaroni are tender, anywhere from 6 to 10 minutes depending on the type used.
I’ve always loved cooking, and spent many years working on the food & beverage side of the hospitality industry, which served to increase my interest in food, wine and entertaining.