Hungarian goulash

Heat half the oil and half the butter in large saucepan; cook veal, in batches, until browned all over.

Heat remaining oil and remaining butter in same pan; cook onion, stirring, about 5 minutes or until onion is slightly caramelised.

Add paste, flour, paprika, seeds, cayenne and garlic; cook, stirring, 2 minutes. Return veal to pan with the water, stock and undrained tomatoes; bring to the boil. Reduce heat; simmer, uncovered, 1 hours. Add capsicum and potato; simmer, uncovered, about 10 minutes or until potato is tender.

Meanwhile, make spatzle. Place flour in small bowl, make well in centre. Gradually add combined egg and the water, stirring, until batter is smooth; stir in pepper. Pour batter into metal colander set over large saucepan of boiling water; using a wooden spoon, push batter through holes of colander. Bring water back to the boil; boil, uncovered, about 2 minutes or until spatzle float to the surface. Use a slotted spoon to remove spatzle; drain before adding to goulash soup.

Serve bowls of soup topped with spatzle.

Cook's note Spatzle, served throughout Austria, Germany, Switzerland and the French region of Alsace, are tiny noodle-like dumplings made by pushing a batter through the holes of a colander or strainer into a pan of boiling water or stock. The cooked spatzle are generally tossed in a frying pan with melted butter before being served.

Photographed by Louise Lister.

This recipe is from The Australian Women's Weekly's Soup cookbook.